Banana Custard

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 3 gill hot water
• 14 ozs. sugar
• I pint milk
• 4 teaspoonful vanilla
• 2 eggs
• 3 teaspoonfuls lemon juice
• 2 or three bananas

Method

1. 1

   Heat the milk, and pour it on to the beaten eggs.

2. 2

   Return it to the rinsed pan, and stir over a gentle fire until slightly thickened.

3. 3

   Strain into a basin, and add the sugar and vanilla.

4. 4

   When cold, stir into it the Gelatine dissolved in the hot water.

5. 5

   Cut the bananas in thin rounds, sprinkle them with the lemon juice, and add to the custard.

6. 6

   When beginning to set, put into small wet moulds.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 24. The excerpt below is the record exactly as published.

BANANA CUSTARD. Five to six persons 4 0z. COX’S INSTANT POWDERED GELATINE 3 gill hot water 14 ozs. sugar I pint milk 4 teaspoonful vanilla 2 eggs 3 teaspoonfuls lemon juice 2 or three bananas Heat the milk, and pour it on to the beaten eggs. Return it to the rinsed pan, and stir over a gentle fire until slightly thickened. Strain into a basin, and add the sugar and vanilla. When cold, stir into it the Gelatine dissolved in the hot water. Cut the bananas in thin rounds, sprinkle them with the lemon juice, and add to the custard. When beginning to set, put into small wet moulds. Tangerine Oranges, divided into liths and the seeds removed, may be used instead of bananas. 93. CRYSTAL PALACE PUDDING. Four to six persons 4 oz. COX’S INSTANT POWDERED GELATINE

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