Recipe: Raspberry Cup Custard

Wash and drain one box of raspberries. Place in a Saucepan and add

  • One pint of water,
  • One cup of sugar.

Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into CUSTARD cups and set the cups in a pan Containing water. Bake in a slow oven until firm in the centre.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss