Boiled Custard

Ingredients

• half a gallon of new milk
• the yelks of ten eggs
• one and one-half tea-spoonful of vanilla

Method

1. 1

   Beat eggs very light and stir into milk.

2. 2

   Boil until thick.

3. 3

   Whip whites to stiff froth and stir in while hot.

4. 4

   Flavor with vanilla.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 128. The excerpt below is the record exactly as published.

BOILED CUSTARD. Take half a gallon of new milk, the yelks of ten eggs. Beat the eggs very light, and stir into the milk. Boil until it is thick. Have the whites whipped to a stiff froth, and stir in while hot. Flavor with one and one-half tea-spoon- ful of vanilla. Boil as directed above. Mrs. A. A. Wadsworth. BOILED CUSTARD. Put one-half gallon of new milk into a bucket and set it in a kettle which has a little boiling water in it, as the custard is apt to burn if next to the fire. Put a scant tea- The New Kentucky Home Cook Book. 253 spoonful of salt in the water — it will boil quicker. Add one coffee-cupful of white sugar; have the yelks of six eggs beaten very light; when the milk is scalding hot, stir in the yelks until the custard is thick. Do not let it boil too long, or the custard will curdle. Whip the whites to a stiff froth, and stir lightly through the custard. Set it away to cool, and flavor with one and one-half tea-spoonful of vanilla

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