Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Stir until liquid 4 whites of egg, pour over this 1 1/2 pts. of
hot milk, or milk and cream mixed, sweeten and flavor to taste,
pour into cups set in a pan of water, cover the cups with a thick
brown paper to prevent the coloring of the custards, and bake
them in a moderate oven until they are firm. Serve cold with
whipped cream. Use powdered sugar in sweetening the custards,
and be sure it is thoroughly dissolved by the hot milk.