WHITE CUSTARDS

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: FLORA B. STURGEON

Stir until liquid 4 whites of egg, pour over this 1 1/2 pts. of hot milk, or milk and cream mixed, sweeten and flavor to taste, pour into cups set it a pan of water, cover the cups with a thick brown paper to prevent the coloring of the custards, and bake them in a moderate oven until they are firm. Serve cold with whipped cream. Use powdered sugar in sweetening the custards, and be sure it is thoroughly dissolved by the hot milk.