Party
Coffee custards
Marion Harland’s original method for Coffee custards, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into a quart of rich custard cooked and still warm stir a pint of very strong, clear, hot, black coffee.
- Beat for five minutes until thick and creamy.
- Fill glasses or custard cups with it, and heap whipped cream on top of each.
Historical transcription
Source method
- 1
Into a quart of rich custard cooked and still warm stir a pint of very strong, clear, hot, black coffee. Beat for five minutes until thick and creamy. Fill glasses or custard cups with it, and heap whipped cream on top of each. Set in cracked ice until you serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.