BREAK a whole egg in a basin, and whip it up well. Add half a teaspoonful
of pounded sugar, add one gill (quarter pint) of milk, and six drops
of vanilla essence✪ Custard Sauce for Blanc Mange. Pour all the mixture into a jug, or gallipot. Get a
large saucepan of hot water and put it on the fire. Stand the jug in a
saucepan. The water must be only half way up the jug. Stir the mixture in
the jug with a wooden spoon. As soon as the mixture has thickened, take
the jug out of the saucepan, pour the custard round the blanc mange, and it
is ready for serving.
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ARROW ROOT BLANC MANGE.
THREE large spoonfuls of pure arrowroot, a quart of milk, a large
spoonful of fine sugar, a little salt. Reserve a gill of milk to wet
the arrowroot, and boil the rest. When it boils up, stir in the arrowroot,
and boil it up again a minute or two ; add the sugar and salt, and put it
into a mould,
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CUSTARD PUDDING.
LINE a dish throughout with paste. The pudding can be made without
paste if preferred; in which case the dish must be buttered inside.
Break four eggs, put the yolks into a basin, with the whites of two
eggs, and beat them well together (the others put aside). Add a tablespoonful
of castor sugar. Stir one pint of cold milk in with the eggs, and a quarter
of a spoonful of salt. Pour this custard into the dish lined with paste.
Grate half a teaspoonful of nutmeg over the top. Put into a moderate
oven and bake for half an hour.
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BAKED CUSTARD.
BOIL a quart of milk with a stick of cinnamon in it, then set it off
from the fire, and while it cools a very little, beat five or six eggs,
with three large spoonfuls of fine sugar ; then stir the milk and eggs together,
and pour into custard-cups, or into a single dish, and put in the oven to
bake, with a slow fire.
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CUSTARD.
PUT a quart of milk, except two gills, to boil in a kettle of water ; with
the reserved milk mix three large spoonfuls of flour till it is entirely
smooth ; add a little salt, and when the milk boils, stir it in. Let the
mixture remain in the boiling kettle half an hour, or longer, but remember
to stir it often. Beat one or two eggs with two or three spoonfuls of sugar✪ Custard,
and stir in ; then take the custard out, and when it has stood a few minutw
to cool, add any essence.
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Page 40 · 5 recipe records on this page
Presented as published in 1890. 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
BREAK a whole egg in a basin, and whip it up well. Add half a teaspoonful of pounded sugar, add one gill (quarter pint) of milk, and six drops of vanilla essence. Pour all the mixture into a jug, or gallipot. Get a large saucepan of hot water and put it on the fire. Stand the jug in a saucepan. The water must be only half way up the jug. Stir the mixture in the jug with a wooden spoon. As soon as the mixture has thickened, take the jug out of the saucepan, pour the custard round the blanc mange, and it is ready for serving.
....... ..
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ARROW ROOT BLANC MANGE.
THREE large spoonfuls of pure arrowroot, a quart of milk, a large spoonful of fine sugar, a little salt. Reserve a gill of milk to wet the arrowroot, and boil the rest. When it boils up, stir in the arrowroot, and boil it up again a minute or two ; add the sugar and salt, and put it into a mould,
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CUSTARD PUDDING.
LINE a dish throughout with paste. The pudding can be made without paste if preferred; in which case the dish must be buttered inside.
Break four eggs, put the yolks into a basin, with the whites of two eggs, and beat them well together (the others put aside). Add a tablespoonful of castor sugar. Stir one pint of cold milk in with the eggs, and a quarter of a spoonful of salt. Pour this custard into the dish lined with paste. Grate half a teaspoonful of nutmeg over the top. Put into a moderate oven and bake for half an hour.
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— 97 —
BAKED CUSTARD.
BOIL a quart of milk with a stick of cinnamon in it, then set it off from the fire, and while it cools a very little, beat five or six eggs, with three large spoonfuls of fine sugar ; then stir the milk and eggs together, and pour into custard-cups, or into a single dish, and put in the oven to bake, with a slow fire.
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CUSTARD.
PUT a quart of milk, except two gills, to boil in a kettle of water ; with the reserved milk mix three large spoonfuls of flour till it is entirely smooth ; add a little salt, and when the milk boils, stir it in. Let the mixture remain in the boiling kettle half an hour, or longer, but remember to stir it often. Beat one or two eggs with two or three spoonfuls of sugar, and stir in ; then take the custard out, and when it has stood a few minutw to cool, add any essence.
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Records on this page
Custard Sauce for Blanc MangeCustardArrow Root Blanc MangeCustard PuddingBaked Custard