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Violet Custard

Mix together

  • 4 eggs, beaten
  • 1/4 cup honey
  • 1/4 teas. salt
  • 2 cups milk, scalded and cooled to lukewarm
  • 1 teas. arrowroot
  • 1 teas. orange flower water
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Bake in oiled custard bowl in moderate oven until the custard is firm. Unmold, cool, and cover with fresh violet heads.

By Barb from Sioux Falls, SD

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