Cream Custard ~1866

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. Other Fun Discoveries: Interpreting Victorian Baking Temperatures... Continue Reading →

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