The 1901 Cookbook Archive
No. 2045 — Hot Baked Milk Custard
English historical translation of Molokhovets recipe No. 2045 from the 1901 Russian cookbook, retaining original methods and measures.
Any of the preceding custards may also be served hot.
Mix four and a half glasses milk, half a glass fine sugar, finely crushed lemon zest and six yolks; strain.
Pour into a stoneware or earthenware bowl, place in the oven and bake until firm enough to cut with a knife.
Serve hot in the same bowl.
Historical editorial note: The historical firmness test does not guarantee that the eggs are safely cooked.
Original source: Read Russian recipe No. 2045. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.