362. Coffee, Cocoa, or Chocolate Custard

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Make some very strong coffee, beat the eggs as above; put in a pan half a pint of milk and half a pint of made coffee, with two ounces of sugar, then add the eggs, pass through a sieve, and proceed as above.

Chocolate and cocoa the same, only omitting the lemon-peel in all three.