Banana Custard

Ingredients

• Peel 6 large bananas
• the yolks of 3 eggs well beaten
• y2 cup of powdered sugar
• 1 tablespoonful flour
• 1 cup cider

Method

1. 1

   Beat bananas to a pulp, add yolks, sugar, flour, and cider.

2. 2

   Pour into pie tins lined with paste and bake in a quick oven for 30 minutes.

3. 3

   Beat egg whites to a stiff froth, add sugar, mix, and heap on pies, returning to oven to brown.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 12. The excerpt below is the record exactly as published.

tablespoonful flour, i pt. cream, if the cream is thin use an extra tea- spoonful flour and 2 eggs, sugar, nutmeg and salt to taste. 19. — Curtis Pudding. Mix with ]/2 lb. grated bread the same weight of chopped apples, the same of well washed currants, 6 ounces finely chopped suet, % lb. of fine moist sugar, and 3 ounces of candied peel ; mix all well together, with 4 well-beaten eggs. Put it into a well but- tered mould and boil for 5 hours. — " Table Talk," Phila. 20. — Watermelon Cake. Beat 1 cup of butter to a cream, add grad- ually zy2 cups of sugar ; add one cup of luke warm water and then add 2 cups flour, then a heaping teaspoonful of baking powder, also another cup of flour, making 4 in all. Now add the juice and rind of one lemon, and the well-beaten whites of 8 eggs. After these last ingredients have been well mixed, thor- oughly heat, but do not heat too hard. Sep- arate this mixture into three parts, having 1 40 March. full half and the remaining y2 divided into 2 parts. To one part add chlorophyl ; the other allow perfectly white, and to the large quantity add sufficiently cochineal to make it pink. Grease a melon mould, put in a layer of the green, then a layer of white and all the pink on top. Bake in a moderate oven for y^ of an hour. When done and cold, ice with green icing. — From "Table Talk," Philadelphia. 21. — A Fruit Pudding. Four cups of flour, 1 cup milk, 1 cup suet or large piece of butter, 1 cup chopped apple, 1 cup molasses, 1 ^ cups of chopped raisins, 1 teaspoonful soda ; boil 3 hours and serve with wine sauce. 22. — Cream Curls or Lady Locks. These are made of thin strips of puff paste rolled on lady lock sticks and baked. Fill with whipped cream or with a custard like that made for cream cakes and eclaires. When made at the confectioners they are glazed as follows : when nearly baked remove from the oven, brush over with the beaten yolk of an egg, then return to the oven for a 41 March. few minutes to set the glaze, watching care- fully that they do not burn. — " Table Talk," Phila. 23. — Banana Custard. Peel 6 large bananas. Beat them until re- duced to a pulp, add the yolks of 3 eggs well beaten, y2 cup of powdered sugar, 1 table- spoonful flour, and 1 cup cider

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