Rujukan Kastard

  1. ↑ Barham, Peter (2001). The science of cooking. Berlin: Springer. m/s. 126. ISBN 3-540-67466-7. 
  2. ↑ McGee, Harold (1984). On Food and Cooking. m/s. 71. ISBN 0-684-18132-0. 
  3. ↑ Oxford Companion to Food, s.v. 'custard'
  4. ↑ Skeat, Walter William (1911). A concise etymological dictionary of the English language. Oxford: American Book Company. LCCN 11035890. OL 16525337M.  Page 125.
  5. ↑ 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.
  6. 1 2 Austin, Thomas, ed. Two Fifteenth-Century Cookery Books. London, EETS OS 91, 1888, repr. 1964; referring to Harleian MSS 279 and 4016.
  7. ↑ McGavin, Jennifer. "Easy Eierstich Recipe- Royale as a Soup Garnish". About.com. Dicapai 4 November 2013. 
  8. ↑ Longrée, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E. (1966). "Viscous Behavior of Custard Systems". Journal of Agricultural and Food Chemistry. pubs.acs.org. 14 (6): 653–659. doi:10.1021/jf60148a033.  pautan luar dalam |journal= (bantuan)Pautan luar dalam |journal= (bantuan)

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