vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Custard
From Royal Victoria cook book, 1900
Serves 6
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 40. The excerpt below is the record exactly as published.
BANANA CUSTARD.—Make a white custard as fol- lows :—Two tablespoons corn starch, wetted with enough cold water, to dissolve it, 1 cup granulated sugar, 4 cup but- ter ; stir together in a pudding mould or earthen dish,.and pour on enough boiling water to make thick custard ; beat the whites of 3 eggs to snow, stir into the custard, and set in the oven to bake for 15 minutes, or the same length of time in a pot of boiling water; set aside until perfectly cold. Then remove the slight crust which will have formed on top. Have ready dish in which you are to serve custard and some fresh ripe bananas, minced finely ; mix with the custard and pour into the dish, and add a meringue made of the beaten whites of 3 eggs and $ teacup of pulverized sugar
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