Apple Custard

Ingredients

• a dozen large juicy pippins
• the yellow peel of a large lemon
• a half cupful of sugar
• six eggs
• a quart of rich milk

Method

1. 1

   Peel, core, and quarter the apples.

2. 2

   Stew with lemon peel until tender, mash, and mix with sugar.

3. 3

   Beat eggs and stir into milk alternately with stewed apple.

4. 4

   Bake in cups for about twenty minutes and serve cold with nutmeg on top.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 222. The excerpt below is the record exactly as published.

a dozen large juicy pippins. Stew among them the yellow peel of a large lemon grated very fine, and stew them till tender in a very small portion of water. When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix a half cupful of sugar with them and set them away till cold. Beat six eggs very light and stir them gradually into a quart of rich milk

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