{"id":5450,"slug":"boiled-custard-2","title":"Boiled custard.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of four eggs","three whole eggs","one ounce of corn starch","one quart of milk","sugar","flavoring"],"ingredients_norm":["egg yolk","whole egg","corn starch","milk","sugar","flavoring"],"steps":["Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together.","Boil the remainder of the milk and the other half of the sugar.","Pour over the egg mixture, and cook until it thickens.","Then take off the fire, add the flavoring, mix well, and serve either in cups or saucers."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w77:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2ed176570062e74ca213039a6e13b80e0e9d78b66ae2cdb2c0d317523b79456f","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-custard-2"}