Boiled Custard

Ingredients

• To one quart of fresh morning's milk
• a teacupful of white sugar
• the yolks of four eggs
• fifteen drops of extract of vanilla

Method

1. 1

   Boil milk, beat yolks with sugar, then add to boiling milk gradually.

2. 2

   Return to heat and stir until thickened.

3. 3

   Cool and serve in a glass bowl with whipped syllabub.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 101. The excerpt below is the record exactly as published.

boiled custard ; mix this with the gooseberry pulp until they thoroughly combine. This cream must be served in a glass bowl, with whip- ped syllabub for a garnish. Cake is a proper accompani- ment for this dessert. The old English mode of preparing gooseberry - fool VIMQINIA COOKERY-BOOK. 213 was to omit the cream or custard and substitute an ounce of butter stirred into the hot pulp at the same time that sugar was added. At the same time six eggs were beaten up and stirred raw into the pulp, when both were re- turned to the fire for a few minutes, until the eggs were cooked. When cold, a spoonful of spinach -juice was added to brighten the green color, and the dish was then ready to be sent to table. Besides cake, a glass of rich milk would be needed by most tastes for the perfecting: of this dessert. Fbozbn Plum Pudding. Make a custard of one quart of milk and the yolks of four eggs, with one cup and a half of white sugar; flavor with vanilla; seed and cut into small pieces three ounces of raisins; add three ounces each of citron and conserved cherries, cut small; mix with the fruit three ounces of grated chocolate; pour over these ingredients enough wine to cover well, and let them simmer all together until a thick paste is formed, stirring frequently ; then add the custard to the fruit ; also one quart of cream sweetened with five ounces of sugar flavored with vanilla and whip- ped up light. Put this cream into the freezer, and when it begins to harden whip up the whites of the four eggs to a stiff froth, and stir in lightly. Custard 1 qt. Raisins 3 oz. Chocolate 3 '* Sugar f lb. Cream 1 qt. Cons, cherries. . 3 oz. Eggs 4 Vanilla 2 teaspoonfula BOILBD CUSTABD. In winter custard takes the place of ice-cream, and a handsome dessert seems incomplete without its presence. The most common mistake in preparing it is to use the whites of eggs, which ought always to be omitted. 214 VIBQINIA COOKERY-BOOK. To one quart of fresh morning's milk put a teacupful of white sugar, the yolks of four eggs, and fifteen drops of extract of vanilla

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