Stone one-half pound of cherries and then place in a Saucepan and add
- One cup of sugar,
- One-half cup of water.
Cook slowly until the fruit is tender and then measure and place
- Two cups of the prepared cherries,
- One cup of milk,
- Three eggs,
in a bowl and beat to thoroughly mix. Pour into CUSTARD cups and then set in a pan of warm water and bake in a moderate oven until firm in the center.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss