Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Mix together the yolks of 2 eggs, 2 cups of milk, 2 level
tablespoonfuls of sugar and 1 scant tablespoonful of cornstarch.
Cook slowly over the fire in a double boiler, removing when it
reaches the boiling point. Mash 1 pt. of red raspberries with the
back of a spoon, place in pretty glass dish, pour over them the
custard and set away to cool. Just before the dinner hour
whip the 2 whites as stiff as possible, color with the tiniest
particle of Burnett's rose coloring and mix with a tablespoonful of pow-
dered sugar. Spread this over the custard and serve with sponge
cake.