A Cheap Custard, to Bake or Boil

Ingredients

• a quart of new milk
• a small piece of cinnamon
• a few coriander seeds
• five eggs
• five ounces of powdered loaf sugar

Method

1. 1

   Boil milk with cinnamon and coriander seeds.

2. 2

   Break eggs into a pan, whisk, and sweeten.

3. 3

   Pour in nearly boiling milk.

4. 4

   For baking, whisk well and strain into a dish; for boiling, follow the same method.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 23. The excerpt below is the record exactly as published.

A CHEAP CUSTARD, TO BAKE OR BOIL. Get a quart of new milk, a small piece of cinnamon, and a few coriander seeds, and boil together; break live or six eggs into a pan, with five ounces of powdered loaf sugar; or sweeten to palate; whisk them up a little, and pour in the milk nearly boiling hot. If it is to be baked, whisk them well together, and strain it into a dish. If it is to be boiled, proceed as before directed. A little orange-flower water may be used to flavour them. CUSTARD PUDDINGS. Fill a dish with custard made as directed for Baked Custards, and add about two ounces of butter, put an edging of puff paste round the dish, grate some nutmeg on the custard, and bake it in a moderate oven till it sets. WHOLE RICE PUDDING. Boil, in a quart of milk, rather more than five ounces of rice, till it is soft, stirring it now and then, to pre- vent its sticking to the bottom of the saucepan and burning. Break five large eggs into a basm, and whisk 48 CONFECTIONARY them well up, add a little nutmeg and cinnamon, with the peel of a lemon, grated, to your milk and rice, with three ounces of butter, as much sugar as will sweeten it, and, if you wish, a few currants that have been washed, and the stones picked from them; mix all well together. Put a rim of puff paste round the edge of your dish, pour in your pudding, and let it bake in a warm oven till set. A SOUFFLE OF WHOLE RICE. Line a mould with thin tart paste, and put in some bread to keep the paste in its proper place; bake it till the paste is firm, or make one large or several small paper cases with the sides high enough to prevent the soutie rising over. Put a pint of milk into a stewpan, with two ounces of rice, a stick of cinnamon and a piece of lemon peel tied up in a cloth; boil it gently till the rice is tender, stirring it now and then, to keep the rice from burning to the bottom. When the rice is done, add to it an ounce of butter, enough sugar to sweeten it, half a wine-glassful of brandy; with the yolks of four eggs, when the whole is well mixed, let it cool. Whisk up to a strong froth the whites of six eggs; take the lemon peel and cinnamon from the rice and milk; add the whisked whites and mix lightly with it, and when all is nicely mixed, half or three quarters fill the mould. Sift sugar over the top, and bake it. Send it to table im- mediately it is taken out of the oven or it will smk, SOUFFLE OF GROUND RICE. Put two ounces of ground rice into a clean stew-pan with a pint of milk, and boil them until quite thick, keeping them constantly stirred to prevent their burn- ing, add to it the yolks of four eggs, half a pound of sugar, two ounces of butter, and a pinch of salt, stir the whole well together and set it aside to cool, when vou want to bake it, whisk up the whites of eight eggs to a very strong Iruth and mix them with it, put it into a Made easy. 49 mould or case, sift powdered loaf sugar over the top, and bake it in a moderate quick oven; these may be flavored with any sort of essence. MILLET PUDDING. Millet pudding is made as directed for "Whole Rice Pudding, excepting that, instead of rice, you must put in the same quantity of millet seeds. GROUND RICE PUDDING. Pound fine in a mortar twelve bitter and twenty-four sweet almonds; break four eggs into a basin, and whisk them to a froth; grate the peel of a lemon, some nut- meg, and cinnamon. When these are all ready, put a quart of milk into a stew-pan, with a quarter of a pound of ground rice, and put it on a slow fire; keep stirring it till it thickens; then take it from the fire, and put in it two ounces of butter, with your almonds, t«cgs, and spice, and as much loaf sugar in powder as will sweeten it; if you wish, you may add a few nicely washed currants. Put an edging of puff paste round your dish, pour the pudding in, and bake it in a warm oven till it sets. It will improve it to add a wine-glass- ful of brandy with the spice. BREAD AND BUTTER PUDDING. Cut some very thin slices of bread and butter from a French roll. Make some custard, by boiling in a pint of milk two bay-leaves and a piece of cinnamon ; whisk up four eggs to a strong froth, and add sugar enough to sweeten it; pour in the boiling milk, and whisk it up well. Let it stand till cool. Cover the bottom of a deep dish with slices of bread and butter, and sprinkle a few currants over them, then pour in enough custard to cover them, put in another layer of bread and but- ter, and currants, pour in custard enough to cover it, and so on, till the dish is full, let it stand for about an hour, when the bread will have soaked up some of the 50 CONFEul IwN ARY custard; then fill the dish with the remaining part, sprinkle a tew currants on the top; put an edge of puff paste round the dish if you think fit, and bake it in a moderate oven till the custard sets. BREAD PUDDING. Cut the crust from the stale French rolls as thin as you can, and break the crumb into a basin; boil a pint and a third of a pint of milk, and pour over it while hot, set it by, covered over, for the bread to soak. Whisk up to a froth, five eggs

Cook this with the app: pantry check, scaling, and the assistant.