Boil the milk with the cinnamon, sugar, and the rind of a
lemon, pared very thin ; when the milk has boiled a few
minutes, pour it into a bowl ; beat the eggs, adding the cream,
and mix well in the milk ; ‘then strain the whole into the pan,
and set it on a slow fire, stirring constantly till near boiling ;
pour it into a jug, stirring it till nearly cold, and serve in
custard-glasses.
No. 407. — Custard.
One pint of new milk, two large eggs, one ounce of sugar,
and a little nutmeg✪ Custard.
Whisk all together in a basin for five minutiis ; put it in a
pan, and stir it over a clear fire till it thickens ; strain it into
a jug, adding a few drops of almond flavour, and stir till cold.
Serve with stewed fruit.
VECETAniAN COOKERY.
171
Fo. 408.— Gooseberry Custards.
Three pints of green gooseberries, quarter of a pound of
sugar, four eggs, and two table-spoonfuls of orange-flower
water✪ Gooseberry Custards. ,
Set the gooseberries in cold water over a slow tire, ana
simmer till soft ; then drain the water away, and rub them
through a sieve ; to a pint of pulp add the eggs, the sugar,
and orange-flower water ; set it over the fire, stirring constantly
till it becomes thick, and when cold, serve in custard-glasses.
No. 409.— Lemon Custards.
Eight eggs, six ounces of sugar, two lemons, a tea-cupful of
cream, one pint of boiling water, and two table-spoonfuls of
orange -flower water.
Beat the yolks of the eggs till quite frothy ; pour on them
the boiling water, stirring quickly all the time ; add the suga.r,
and the rind of the lemons, grated ; stir if over a slow fire, till
thick, adding the cream and orange-flower water ; when hot,
stir in the lemon-juice ; pour it into a basin ; stir till nearly
cold, and serve in custard-glasses.
No. 410. — Lemon Custards.
One large lemon, one quart of new milk, quarter of a pound
of white sugar, and seven eggs✪ Lemon Custards.
Grate off the rind of the lemon ; put it with the sugar in the
milk, and boil quarter of an hour; strain, and let it remain till
cool ; then stir in the eggs, well beaten and strained, leaving
out three whites ; pour it into cups Avith half a tea-spoonful of
fresh butter, melted, in eaeh cup ; set them in water, and bake
in a moderate oven ; colour them when done, by holding a hot
salamander over, and serve cold, with sugar sifted on the top.
No. 411. — Raspberry Custards.
One pint of cream, three quarters of a pint of raspberry-
juice, and half a pound of white sugar✪ Raspberry Custards.
Boil the cream ; dissolve the sugar in the raspben-y -juice,
mix it with the boiling cream, stirring it till quite thick, aud
serve in custard-glasses.
172
VEGETAniAN COOKEUY.
No. 412. — Rice Custauds.
One ounce and a half of ground rice, three ounces of loaf
sugar, and one pint of new milk✪ Rice Custards.
Boil the rice in the milk, adding the sugar, and a piece of
cinnamon ; pour it into custard-cups, in which a little fresh
butter has been melted, and bake in a .slow oven.
No. 413. — Vanilla Custards.
One stick of vanilla, one pint and a half of new milk, half a
pint of cream, quarter of a pound of white sugar, and seven
yolks and four whites of eggs✪ Vanilla Custards.
Page 98 · 7 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil the milk with the cinnamon, sugar, and the rind of a lemon, pared very thin ; when the milk has boiled a few minutes, pour it into a bowl ; beat the eggs, adding the cream, and mix well in the milk ; ‘then strain the whole into the pan, and set it on a slow fire, stirring constantly till near boiling ; pour it into a jug, stirring it till nearly cold, and serve in custard-glasses.
No. 407. — Custard.
One pint of new milk, two large eggs, one ounce of sugar, and a little nutmeg.
Whisk all together in a basin for five minutes ; put it in a pan, and stir it over a clear fire till it thickens ; strain it into a jug, adding a few drops of almond flavour, and stir till cold.
Serve with stewed fruit.
No. 408.— Gooseberry Custards.
Three pints of green gooseberries, quarter of a pound of sugar, four eggs, and two table-spoonfuls of orange-flower
water. ,
Set the gooseberries in cold water over a slow tire, ana simmer till soft ; then drain the water away, and rub them through a sieve ; to a pint of pulp add the eggs, the sugar, and orange-flower water ; set it over the fire, stirring constantly till it becomes thick, and when cold, serve in custard-glasses.
No. 409.— Lemon Custards.
Eight eggs, six ounces of sugar, two lemons, a tea-cupful of cream, one pint of boiling water, and two table-spoonfuls of orange -flower water.
Beat the yolks of the eggs till quite frothy ; pour on them the boiling water, stirring quickly all the time ; add the sugar, and the rind of the lemons, grated ; stir if over a slow fire, till thick, adding the cream and orange-flower water ; when hot, stir in the lemon-juice ; pour it into a basin ; stir till nearly cold, and serve in custard-glasses.
No. 410. — Lemon Custards.
One large lemon, one quart of new milk, quarter of a pound of white sugar, and seven eggs.
Grate off the rind of the lemon ; put it with the sugar in the milk, and boil quarter of an hour; strain, and let it remain till cool ; then stir in the eggs, well beaten and strained, leaving out three whites ; pour it into cups with half a tea-spoonful of fresh butter, melted, in eaeh cup ; set them in water, and bake in a moderate oven ; colour them when done, by holding a hot salamander over, and serve cold, with sugar sifted on the top.
No. 411. — Raspberry Custards.
One pint of cream, three quarters of a pint of raspberryjuice, and half a pound of white sugar.
Boil the cream ; dissolve the sugar in the raspberry-juice, mix it with the boiling cream, stirring it till quite thick, aud serve in custard-glasses.
No. 412. — Rice Custauds.
One ounce and a half of ground rice, three ounces of loaf sugar, and one pint of new milk.
Boil the rice in the milk, adding the sugar, and a piece of cinnamon ; pour it into custard-cups, in which a little fresh butter has been melted, and bake in a .slow oven.
No. 413. — Vanilla Custards.
One stick of vanilla, one pint and a half of new milk, half a pint of cream, quarter of a pound of white sugar, and seven yolks and four whites of eggs.
Records on this page
CustardGooseberry CustardsLemon CustardsLemon CustardsRaspberry CustardsRice CustardsVanilla Custards