Bird's Custard was first formulated and first cooked by Alfred Bird in 1837 at his Chemist Shop, in Birmingham because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.
He developed the recipe because his wife was allergic to eggs, the key ingredient used to thicken traditional custard. Bird's Custard was first formulated and first cooked by Alfred Bird in 1837 at his chemist shop in Birmingham.
Bird's Custard was first formulated and first cooked by Alfred Bird in 1837 at his chemist shop in Birmingham. He developed the recipe because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.
Bird's Custard was first formulated and first cooked by Alfred Bird in 1837 at his chemist shop in Birmingham. He developed the recipe because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.