Cream Custard ~1866

cream custard

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Freshly ground nutmeg is heavenly!

Note: I used  2/3 cup of sugar, 1 quart 2% milk, a standardized teaspoon of vanilla extract, and 1/2 a small nutmeg. Baked in a 350° F oven for 70 minutes in a water bath.

Source: Mrs. Crowen’s American Lady’s Cookery Book, 1866.

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