Custard for Profiteroles, Pastry, &c from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan one ounce of fine flour, one raw yolk of egg, two ounces of butter, one ounce of castor sugar, and one and a half gills of cold milk; stir these over the fire till the mixture bo...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Measuring cup
- Mixing bowl
- Spatula
- Serving bowl
Ingredients
- vanilla
- whipped cream
- raw yolk of egg
- butter
- castor sugar
- cold milk
- fine flour
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Vanilla Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chocolate Profiteroles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Little Caramel Puddings from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Choux Paste from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Vanilla Bavaroise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Profiteroles with Parmesan from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Short Paste for Croustades from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Custard with Fruit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com