The Faber book of Science (2013)
“It is widely believed that Bird’s custard is one of the earliest examples of ‘convenience foods’ or of regrettable substitutes designed purely to reduce the cost and the time of preparation of a dish. Nothing could be further from the truth. Indeed, the invention of Bird’s custard is a shining example of alleviating a deprivation caused by cruel nature.
Alfred Bird, whose father taught astronomy at Eton, was born in 1811 in Birmingham and in 1837 established himself as an analytical and ret...ail pharmaceutical chemist there. When he married Elizabeth Lavinia Ragg he faced a challenge which was to influence his career. His young wife suffered from a digestive disorder which prevented her from eating anything prepared with eggs or with yeast. But Elizabeth Lavinia was apparently yearning for custard to go with her favourite fruit pies so Alfred Bird started experimenting in his shop. The result was the custard powder bearing his name and based on cornflour, which when mixed with milk produced, after heating, a sauce reminiscent in appearance, taste and consistency of a genuine egg-and-milk custard sauce.MoreLess
Alfred Bird, whose father taught astronomy at Eton, was born in 1811 in Birmingham and in 1837 established himself as an analytical and ret...ail pharmaceutical chemist there. When he married Elizabeth Lavinia Ragg he faced a challenge which was to influence his career. His young wife suffered from a digestive disorder which prevented her from eating anything prepared with eggs or with yeast. But Elizabeth Lavinia was apparently yearning for custard to go with her favourite fruit pies so Alfred Bird started experimenting in his shop. The result was the custard powder bearing his name and based on cornflour, which when mixed with milk produced, after heating, a sauce reminiscent in appearance, taste and consistency of a genuine egg-and-milk custard sauce.MoreLess
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