Almond Custards

Ingredients

• 1 pint of milk
• the yolks of 4 eggs
• 4 tablespoonfuls of sugar
• 1 saltspoon of salt
• -| cup of finely chopped almonds
• 1 teaspoon of vanilla

Method

1. 1

   Make a boiled custard with milk, yolks, sugar, and salt.

2. 2

   When cold, add chopped almonds and vanilla.

3. 3

   Serve in glasses with whipped cream and shredded almonds.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 303. The excerpt below is the record exactly as published.

ALMOND CUSTARDS.— Make a boiled custard with 1 pint of milk, the yolks of 4 eggs, 4 tablesx)oons of sugar, and 1 saltspoon of salt. When cold, add -| cup of finely chox3ped almonds and 1 tea- spoon of vanilla. Serve in glasses with whipped cream sprinkled with finely = shredded almonds. APPLE CUSTARD. — Take 1 pint stewed apples, sweetened and cooled; 1 pint sweet milk, 4 eggs, well beaten. Mix the apple, milk and eggs, put in the baking=dish, grate a little nutmeg over the top, and bake ^ hour. ARROWROOT CUSTARD — Two cups of boiling milk, 3 heaping teaspoons arrowroot wet with a little cold milk, 2 tablespoons of sugar beaten with 1 egg. Mix the paste with the boiling milk, stirring briskly; take from the fire, stir in the egg and sugar, and boil 2 min- utes ; flavor to taste and add a pinch of salt. This is very light and delicate, and suitable for invalids. BANANA CUSTARD. — Make a plain boiled custard, and when cool, pour it over bananas cut in thin slices. FRUIT CUSTARDS — Make the same as banana custard, using any kind of fruit desired, either fresh or canned. BENGAL CUSTARD — Take 1 quart of milk, 3 tablespoons of rice flour, 3 welhbeaten eggs, 3 tablespoons of sugar, or more if liked. Scald the milk in a double boiler, beat the eggs, rice flour, and sugar together, and flavor with nutmeg or vanilla. Bake or steam in cus- tard=cups. If baked, place the cups in a dripping=pan of hot water and the cups will not be discolored. SOFT CARAMEL CUSTARD— Take 1 quart of milk, | cup of sugar, 6 eggs, ^ teaspoon of salt. Put the milk on to boil, reserv- ing a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying-jDan until it becomes liquid and just be- gins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. CHOCOLATE CUSTARD.— Use i lb. Baker's prepared cocoa to 1 quart of milk. Mix the milk and scraped chocolate to a thick paste; boil 15 minutes; while warm stir in 3 tablespoons sugar, and set it away to cool. Beat 8 eggs well, and stir into this mixture. Bake in cups. It may be served with a macaroon on top of each. COCOANUT CUSTARD — One quart milk, yolks of 4 eggs, 6 ta- blespoons of sugar, 2 tablespoons corn==starch and 1 teaspoon vanilla 414 DESSEETS flavoring. Put milk, sugar and eggs on the stove in a fettle of hot water, or use a double boiler; when the milk begins to simmer add the corn=starch dissolved in a little cold milk; boil 3 minutes. When cool add the flavoring and cover the top with grated cocoanut. CUSTARD FLOAT. — Put 4 large tablespoons of chocolate in 1 quart of milk; dissolve it well, and heat it in a double boiler; add the wellsbeaten yolks of 4 eggs, ^ cup of sugar, 1 tablespoon of corn= starch, and 1 teaspoon of vanilla

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