Boiled Custard

Ingredients

• one quart of new milk
• one teaspoonful of salt
• four fresh eggs
• four heaping tablespoonfuls of sugar
• vanilla or lemon or almond flavoring to taste

Method

1. 1

   Bring milk to a boil in a double boiler.

2. 2

   Beat eggs with sugar, then stir into the milk slowly.

3. 3

   Return to heat and stir until thickened.

4. 4

   Strain and add flavoring.

5. 5

   When cold, beat in one cup of rich milk.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

one teaspoonful of salt. Cook twenty minutes, stirring often. Flavor with lemon, unless some other is preferred. This will fill the four pies. The pint of milk must be generous, and the half-cup of flour scant. Ai\D HOW TO COOK THEM. 148 BOILED CUSTARD. BT MBS. BYBON M. COTCHEON. (Wife of Representative from Michigan.) jjAKE one quart of new milk and bring it to a boiling heat in a double boiler. Add one tea- spoonful of salt. Beat up four fresh eggs very light, and just before adding them to the milk beat in four heaping tablespoonfuls of sugar

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