Baked Custard

Ingredients

• 1½ pts. milk
• ½ cupful sugar
• 5 eggs
• Essence of lemon
• Nutmeg

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 86. The excerpt below is the record exactly as published.

cupful sugar. Mode. — Having soaked the apricots over night, put them on to stew with half a pint of water and half of the sugar (leaving the remaining half for the custard) for one hour ; put them in a pie- dish, and when cold put the cream or boiled custard over them. To Make the Cream or Custard. Mode. — Put the milk on to boil ; beat up the whole of three eggs and the yolks of two more ; mix in the remainder of the sugar, and then pour the boiling milk on to the eggs, stirring the one way all the time until it thickens ; when cold pour over the apricots, then beat up the remaining whites to a stiff froth, and ornament the top with it. 524— APEICOT SOUFFLE. ^ lb. Mildura apricats or 1 tin 1 cupful boiled rice of preserved ones Small cupful sugar 4 eggs Nutmeg. Mode. — If the tinned apricots are used, they need not be stewed first ; but if the dried, it is necessary to soak them over night, and stew them for an hour ; mix the apricots, sugar and rice well together in a pie-dish ; beat Pastry, Pies and Puddings. up the eggs (yolks and whites separately), then beat them together, and pour over the apricots ; grate a little nutmeg over it and bake for twenty minutes. 525— APEICOT PUDDING. J lb. dried apricots Small cupful sugar Some suet paste 4 or 5 cloves. Mode. — Line a small basin with suet crust, fill up with apricots (which must be previously soaked over night if not tinned) ; put in the sugar and cloves and a little water ; cover with the paste and tie a floured cloth over it securely ; put into a saucepan of boiling water, and boil for one hour and a half or two hours. Turn out and serve at once. 526— BOILED BEEAD PUDDING. |- lb. of the crumbs of bread 1 cupful currants 5 eggs 1 small cupful sugar 4 ozs. suet 1 pt. milk. Mode. — Soak the bread in a basin with the milk ; chop the suet very fine, mix it into the bread with the other ingredients ; beat up the eggs well and stir all together ; dip a cloth in boiling water, then dredge a little flour over it and pour the mixture into it; tie it up securely and drop into a saucepan of boiling water ; boil for three hours. Serve with sweet white sauce. 527— BAKED BEEAD AND BUTTEE PUDDING. Bread and butter 4 eggs Currants Pint of milk Lemon peel Sugar. Mode. — Cut some slices of bread and butter ; place a layer in the bottom of a pie-dish, sprinkle over a few currants and some lemon peel chopped very fine; thtjn Pastay, Pies and Puddings. another layer of bread and butter, and continue so until the pie-dish is filled ; beat up the eggs and sugar together, mix with the milk and pour over the bread and butter, bake for twenty minutes in a hot oven. 528— CABINET PUDDING. 1 handful stoned raisins 4 eggs 1 piece of lemon peel Sugar Bread and butter 1 pt. milk Nutmeg. Mode. — Butter a mould well, then cut the lemon peel in slices and lay in the mould evenly around, put in a layer of the raisins, then cut thin slices of bread and butter and lay in the mould also, sprinkle in the remainder of the raisins, repeat until the mould is full ; beat up the eggs, sugar and grated nutmeg together, mix with the milk, then pour it over the bread, allow it to stand for half an hour, then flour a cloth, tie on securely and boil for one hour. Serve with custard sauce. 529— EIOH CABINET PUDDING. 1 handful of stoned raisins 4 eggs ^ cupful currants 1 pt. milk 2 pieces of lemon peel Sugar and nutmeg Sponge cake. Mode. — Butter a mould, cut half the lemon peel in slices, lay it around the mould with half of the raisins, put in a lajer of sponge cake, chop up the remainder of the raisins, lemon peel and currants, put in a layer of them, then fill with the sponge calre. Beat up the eggs with the sugar and nutmeg, mix with the milk and pour over the cake ; allow it to stand for half an hour, and then stand in a saucepan which is half full of boiling water and steam for an hour and a half. Serve with sweet white sauce. Pastry^ Ties and Puddings. 530— CHOCOLATE PUDDING. J a cupful chocolate (or J lb.) 1 pt. milk 1 cupful breadcrumbs 4 eggs 3 tablespoonfuls sugar Yanilla. Mode. — Boil the milk and mix the sugar and chocolate with it, pour it over the breadcrumbs into a basin, beat up the eggs well with the breadcrumbs and milk, pour into a buttered mould and steam until it sets. Allow to get cold and serve with custard sauce. 531— BAKED CUSTAED. 1 J pts. milk J cupful sugar 5 eggs Essence of lemon. Nutmeg

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