Boiled Custard

Ingredients

• 2 C. scalded milk
• % C. sugar
• 3 egg yolks
• 1/4 t. salt
• 1/2 t. vanilla

Method

1. 1

   Beat yolks slightly, add sugar and salt.

2. 2

   Pour scalded milk onto eggs.

3. 3

   Cook in double boiler until a coating is formed on spoon.

4. 4

   If custard curdles, beat with Dover egg beater.

5. 5

   Flavor when cold.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 111. The excerpt below is the record exactly as published.

r 1 t. vanilla 1-3 C. boiling water 1 egg white Put sugar and water in saucepan, stir until sugar is dissolved, boil without stirring until syrup will thread when dropped from spoon. Pour syrup slowly on beaten white of egg, beat until of right consistency to spread. BANBUKY MIXTUKE. 1 C. raisins Grated rind and juice y± C. citron of 1 lemon 1 egg slightly beaten 1 C. sugar 2 T. cornstarch Chop raisins fine, add citron, lemon and sugar mixed with corn- starch, and add egg. Cook over hot water until thick. Fill lined pastry plate or make into turnovers. SPONGE CAKE. 1 C. sugar 1 C. flour 2 egg yolks 1% t. baking powder % C. milk 2 egg whites y4 t. salt V2 t. lemon juice Beat the yolks of eggs until thick, add % C. sugar slowly, then milk, remainder of sugar, beat well. Sift baking powder with flour. Add flour, salt and flavoring. Lastly, fold in egg whites beaten stiff. Bake 45 to 60 minutes in slow oven. BOILED CUSTAKD. 2 C. scalded milk % C. sugar 3 egg yolks

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