Apple Custard

Ingredients

• one dozen tart apples
• the grated rind of one lemon
• one and a half pints of strained apple
• one and a quarter pounds sugar
• six eggs
• one quart milk

Method

1. 1

   Pare, core, and quarter apples; stew until tender in very little water; mash smooth.

2. 2

   To strained apple, add sugar, leave until cold; beat eggs light and stir alternately into milk with apples; put into cups or deep dish, and bake for twenty minutes; to be eaten cold.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new home cook book (1896), page 93. The excerpt below is the record exactly as published.

one quart milk, three-fourths cup sugar, one teaspoon of vanilla; beat sugar and eggs together, and stir into hot milk ; when done, strain ; cook very slowly, not boil ; pour into cups. Another Way. — Instead of boiling, put the mixture into cups; set them in a dripping pan half full of water and bake in the oven till done. EICE CUSTAED. Mrs. G. M. Dickerman, Rockford. To half a cup of rice, add one quart of milk, and a little salt ; steam one hour, or until quite soft ; beat the yolks of four eggs with four tablespoons of white sugar ; add this just before taking off the rice ; stir in thoroughly, but do not let it boil any more ; flavor with vanilla. Beat (231) 232 THE HOME OOOK BOOK. the whites of the eggs to a stiff froth, with sugar; after putting the mixture into the pudding dish in which you serve it, put the whites over it, and let it sHghtly brown in the oven. KICH CUSTAED. Mrs. Morgan, Rockford, 111. One quart of cream, the yolks of six eggs, six ounces of powdered white sugar, a small pinch of salt, two table spoons of brandy, one tablespoon of peach water, half a tablespoon of lemon brandy, an ounce of blanched almonds pounded to a paste ; mix the cream with the sugar, and the yolks of the eggs well beaten; scald them together in a tin pail in boiling water, stirring all the time until sufficiently thick ; when cool, add the other ingredi- ents, and pour into custard cups. BOILED CUSTAED. Mrs. T. Ivingsford. Two tablespoons of the corn starch to one quart of milk; mix the corn starch with a small quantity of the milk and flavor it; beat up two eggs. Heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, four tablespoons of sugar, a little butter and salt. Boil it two minutes, stirring it briskly. BOILED CUSTAED. Mrs. R. M. Pickering. One quart milk, eight eggs, one-half pound of sugar; beat to a good froth the eggs and sugar. Put the milk in VALUABLE RECIPES. 233 a tin pail and set it in boiling water; pour in the eggs and sugar and stir until it thickens. CHOCOLATE CUSTARD. Mrs. Higgins. Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons brown sugar; prepare a soft custard of the milk and the yolks of five eggs and the white of one; dissolve the chocolate in a cup of warm milk and heat it to boiling point; when cool, sweeten it with brown sugar and flavor with the extract of vanilla; pour the whole into a dish and cover with the whites of the five eggs beaten stiff, with a little sugar; brown slightly and serve cold. SAGO CUSTARD. C. D. Adams. Three tablespoons sago boiled in a little water till clear ; add one quart of milk, let it come to a boil, then add five Dr Gix well-beaten eggs and sugar to taste. Put the ves- sel containing the custard in a kettle of boiling water; stir it briskly till it thickens a little; flavor with vanilla after *t is partly cool. APPLE CUSTARD. Mrs. F. B. Orr. Pare, core and quarter one dozen tart apples, strew into it the grated rind of one lemon ; stew until tender in very little water; then mash smooth with back of a spoon. To onp and a half pijits of strained apple add one and a t 234 THE HOME COOK BOOK. quarter pounds sugar ; leave it until cold ; beat six eggs

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