Recipe: Cherry Custard

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