1 cup vinegar
2/3 cup milk
2 heaped tspns plain flour
1 sml tspn mustard
1 cup sugar
2 eggs
1 sml tspn salt
Method: Mix flour, sugar, mustard, salt with 1/2 cup of water, then add beaten eggs, milk & vinegar. Simmer until thick, stir often. This is an excellent keeper.
Source: contributed by P. Penna in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.59.
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