Read this one with the card open. Something on it is illegible, missing or ambiguous. It is transcribed exactly as written — nothing has been guessed or filled in — and every uncertainty is marked below.
Summary
A handwritten custard-style pumpkin spice milk (eggnog-style) recipe with a precise cooking temperature and technique, but two listed ingredients — pumpkin puree and whipped cream — are never actually incorporated anywhere in the written method.
Key contents
- Ingredients: 6 large eggs + 2 yolks · 1/2 cup + 2 Tbsp sugar · 1/4 tsp salt · 4 cups whole milk · 1 Tbsp vanilla extract · 1/2 tsp nutmeg · 1/4 cup whipping cream (whipped to soft peaks) · pumpkin puree (no quantity given; word partially trails off the page)
- Method as written: Combine eggs, sugar, and salt in a 3-quart pan; whisk. Whisk in the whole milk. Cook on low, stirring constantly, until 160°F, about 25–30 minutes, until it thickens enough to coat a spoon. Strain; add vanilla and nutmeg.
- The pumpkin puree (quantity not given) and the whipped cream (soft peaks) are both listed as ingredients but neither is referenced again anywhere in the method — it's not stated when or how much of either goes in.
- No title beyond "Pumpkin Spice Milk," no attribution, no date, no yield.
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