COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
Take the yolks of 4 eggs, 4 pints of sweet milk and 4 tablespoonfuls of flour. Moisten the flour with a little of the cold milk, add the eggs, beat well. Let the milk come to a boil on the stove, then stir in the batter. Boil, stirring to keep from burning, remove from fire, add 1 teacupful of sugar, and flavor with nutmeg. Pour custard into 4 baked crusts. Beat the whites to stiff froth, sweeten, spread over the tops of the custards and put in the oven a few minutes to brown.
Sister Elisa A. Weaver, Hopkins, Mo.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.