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Soft Custard (Diabetic)
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Diabetic Menus, Meals And Recipes (1949)


  • 1-1/2 cups (350 ml) milk
  • 2 tsp (10 ml). cornstarch
  • 1/4 tsp (1 ml). salt
  • 1 egg
  • 1 grain saccharin
  • 1 tsp (5 ml). vanilla
  • Scald one and a quarter cups milk.
  • Mix salt and cornstarch with one quarter cup cold milk and stir until smooth.
  • Beat egg until light and frothy.
  • Add scalded milk slowly to the beaten egg and cornstarch mixture.
  • Cook over boiling water until mixture coats the spoon.
  • Remove from the fire.
  • Add vanilla and saccharin and stir until saccharin is dissolved.
Food Value Of 1/4 Recipe: C 6.6 grams; Prot 4.6 grams; Fat 5.1 grams; Cal 91.

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