Egg Custard

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 2 eggs (yolks)
  • 2 tablespoons milk
  • Few grains salt

Method

Beat eggs slightly, add milk and salt, pour into a small buttered cup and place in pan of hot water and let cook until firm. Cool, remove from cup and cut into fancy shapes or squares. Pour the hot broth over them and serve.