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Baked Custards
Boil a pint of cream with some mace and cinnamon, and when it is cold, take four yolks of eggs, a little rose water, sack, nutmeg and sugar, to taste; mix them well and bake them.
A New England receipt book from the 1830s — cures, dyes, inks and kitchen secrets, preserved exactly as printed.
Home › Recipes › Baked Custards
Boil a pint of cream with some mace and cinnamon, and when it is cold, take four yolks of eggs, a little rose water, sack, nutmeg and sugar, to taste; mix them well and bake them.