Title: Buttermilk Custard
Categories: Pudding Dessert
Yield: 4 Servings

Text

Take 2 eggs, 1 cup of sugar, 2 tablespoonfuls of butter, 2 tablespoonfuls of flour and 2 cups buttermilk. Beat all together and boil 5 minutes; flavor with lemon, pour into baked crusts. Beat the whites of 2 eggs to a stiff froth and add 2 tablespoonfuls of sugar; spread on top of custard and brown in a quick oven. (Darlow, Kansas.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

previous

next