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L. Gagnore cookbook, 1930-1940
Page 82
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Custard Filling Yolks of 3 eggs 1/2 c cream (or more) Sugar to taste (about 2 tbsp) 1 tsp cornstarch (rounding) Piece butter Flavoring Nuts (pecans or hickory)
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Custard Filling Yolks of 3 eggs 1/2 c cream (or more) Sugar to taste (about 2 tbsp) 1 tsp cornstarch (rounding) Piece butter Flavoring Nuts (pecans or hickory)
Szathmary Culinary Manuscripts and Cookbooks
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