Custard - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Barham, Peter (2001). The science of cooking. Berlin: Springer. p. 126. ISBN 978-3-540-67466-5. ^ McGee, Harold (1984). On Food and Cooking. p. 71. ISBN 978-0-684-18132-5. ^ Penfield, Marjorie P. (2 December 2012). Experimental Food Science. About.com. ISBN 9780323140041. Retrieved 4 November 2013. ^ a b McGee, Harold (2004). On Food and Cooking. p. 71. ISBN 978-0-684-18132-5. ^ Kovacs-Nolan, Jennifer; Phillips, Marshall; Mine, Yoshinori (2005-11-01). "Advances in the Value of Eggs and Egg Components for Human Health". Journal of Agricultural and Food Chemistry. 53 (22): 8421–8431. doi:10.1021/jf050964f. ISSN 0021-8561. PMID 16248532. ^ Matringe, E.; Tan Luu, R. Phan; Lorient, D. (1999-09-01). "Functional Properties of Milk-Egg Mixtures". Journal of Food Science. 64 (5): 787–791. doi:10.1111/j.1365-2621.1999.tb15912.x. ISSN 1750-3841. ^ McGavin, Jennifer. "Easy Eierstich Recipe- Royale as a Soup Garnish". About.com. Retrieved 4 November 2013. ^ Margarita Elichondo (1997). La comida criolla: memorias y recetas. Ediciones Del Sol. p. 207. ISBN 978-950-9413-76-4. ^ Morena Cuadra; Morena Escardo (18 January 2013). The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!. Adams Media. p. 420. ISBN 978-1-4405-5678-4. ^ Longrée, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E. (1966). "Viscous Behavior of Custard Systems". Journal of Agricultural and Food Chemistry. 14 (6): 653–659. doi:10.1021/jf60148a033. ^ BRAINIAC Science Abuse – John Tickle Walks On Custard (25 June 2008) on YouTube ^ Oxford Companion to Food, s.v. 'custard' ^ Skeat, Walter William (1911). A concise etymological dictionary of the English language. Oxford: American Book Company. LCCN 11035890. OL 16525337M. Page 125. ^ Hieatt, Constance, and Sharon Butler. Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury). London, EETS SS 8, 1985. ^ a b Austin, Thomas, ed. Two Fifteenth-Century Cookery Books. London, EETS OS 91, 1888, repr. 1964; referring to Harleian MSS 279 and 4016. ^ DeBaggio, Thomas (September 2009). The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance. ISBN 9781604691344. Page 183. ^ Rodale's Illustrated Encyclopedia of Herbs