Two eggs,
One and one-quarter cups of buttermilk,
One teaspoon of vanilla extract,
One-half cup of sugar,
Three tablespoons of flour.
Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre. Remove, cool and then make a whip with
White of one egg,
One-half glass of jelly.
Beat to a stiff meringue and then pile high on each custard. Serve ice cold, dusted with cinnamon.