Apple Custard

Ingredients

• 4 lbs. of finely flavored apples
• a pint and a half of water
• 1 lb. of sugar
• a little cinnamon
• eight well-beaten eggs

Method

1. 1

   Stew apples with water, sugar, and cinnamon until tender.

2. 2

   Strain liquid and gradually stir in beaten eggs.

3. 3

   Cook until thickened, pour into glasses, and cover with sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 102. The excerpt below is the record exactly as published.

Apple Custard below), stirring all the time. To this should be added a little sweet milk. Turn into this the already prepared meat, of whatever kind. If much dressing or gravy be de- sired, some of the broth in which the meat has been stewed may be added. Curry Liquid. — Three ounces of curry powder in a quart of wine vine- gar, soaked three weeks, then strained and bottled. A dessert - spoonful of this will flavor half a pint of gravy. Curry Powder. — Powdered tur- meric, oz. ; ground coriander seed, 2 drachms ; ground cloves, 10 grains; ground cardamom seed, I drachm ; ground cinnamon, 3 drachms ; ground ginger, 3 drachms. Salt and black pepper to suit the taste. If a “ hot ” curry be preferable, add a dash or two of red pepper, a little mace, cumin, and nutmeg, or garlic, lemon, and Worces- tershire sauce are sometimes added. All these ingredients are easily procur- able at any good drug-store, and the powder should be kept in a tightly corked bottle. Of this powder use one and a half table - spoonfuls for the amount of meat named on opposite page. This curry should be served with rice always, the meat and ac- companying gravy to be poured upon the rice at the table. The rice should be cooked soft, yet with the grains sep- arate and flaky. Curry Sauce. — Made with the or- dinary curry powder as bought at the grocer's. Put a large spoonful of butter into a saucepan over the fire ; add one onion, cut into slices; and cook until the onion is lightly brown- ed. Then stir in one teaspoonful of curry powder and add gradually a generous cup of brown gravy or rich stock. Let the mixture boil fifteen minutes ; then flavor with lemon - juice and strain through a coarse sieve and the sauce is ready to serve. Another way : — Into the hot sauce- pan put two spoonfuls of butter, one large onion, and two sour apples, chopped fine. Stir until they com- mence to color, then sprinkle in one table-spoonful of flour and a heaping teaspoonful of curry powder, and stir well together. Gradually add one cupful of rich stock and half a cupful of milk. Let the sauce cook fifteen minutes ; then strain and serve. See also Sauces. The following recipes for curried dishes will be found under their, re- spective heads as indicated : Curried Beef. See Beef. .. Eggs. See Eggs. Fish. See Fish. .. Force-meat Balls. See Force-meats. .. Game. See Game. .. Mutton. See Mutton. .. Veal. See Veal. CUSTARDS Almond Custard. — Place over the stove one pint of milk, in which put one large handful of bitter almonds that have been blanched and broken up. Let it boil until highly flavored with the almonds ; then strain and set it aside to cool. Boil one quart of rich milk, and when cold add the flavored milk, half a pint of 'sugar, and eight eggs, the yolks and whites beaten separately, stirring all well together. Bake in cups, and when cold place a macaroon on top of each cup. Apple Custard. — Take 4 lbs. of finely flavored apples, and stew them gently, till tender, with a pint and a half of water, 1 lb. of sugar, and a lit- tle cinnamon. Strain the liquid, and stir into it, very gradually, eight well- beaten eggs

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