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Recipes from American Cookery
 by Amelia Simmons (1796)

CUSTARDS
Custard #3 - Boiled Custard
 

Boiled Custard – one pint of milk, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil, then stir in sweetning, when cold add 4 eggs, and lade off into china cups, bake, and serve up.

 

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