Boiled Custard
From The art of living in Australia, 1893
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 227. The excerpt below is the record exactly as published.
1 oz. Sugar Flavouring Total Cost -Si. 2d. 2d. ■Id. Time — 40 Minutes. Put the milk on to boil, mix the flour smoothly with a COOKEBY BECJPES, 4c. 38^ little cold milk ; when the milk in the saucepan nearly boils stir this in and stir until it boils. Then take off the fire and beat in the sugar, flavouring, and the yolks of the egg?. Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty minutes ; sen-e hot. CHEESE CAKES. 1 pint Sour Milk . 2d. 2 Eggs . . 2d. i lb. Flaty Pastry . . Zd. 2 oz. Sugar : : :}-■ Flavouring Total Cost— 8(?. Time — 15 Minutes Pour the milk through a sieve and use only the thick curd which does not run through into the basin ; beat in the sugar, yolks of the eggs, and flavouring to taste. Roll out some flaky pastry and line some patty pans with it ; fill them with rice or crusts of bread, and bake for about ten minutes. Then take out the rice or crusts and fill with the cheese cake mixture. Finish, baking, and stand on a sieve till cool. Sprinkle well with sugar, and serve cold. BANANA SOUFFLE. 6 Bananas 2d. 2 oz. Sugar ^d. i pint Milk Id. 2 Eggs 2d. Total Cost — 5\d. Time — 5 Minutes. Choose ripe bananas, peel and slice them up, and lay them in a glass dish, sprinkle with sugar. Make a custard with the milk and yolks of the eggs by directions for boiled Bb 2 388 THE ART OF LIVING IN AUSTRALIA. custard, flavour with a pinch of gin^'er, and pour it over the bananas. Let it stand till quite cold, then whip the whites to a very stiff froth and heap them on top ; sprinkle with sugar, and serve. BOILED CUSTARD. 1 pint Milk 2d. 3 Eggs Zd. lioz. Sugar K^ Ilavouring J ' Total Cost— Gf^. Time— 5 Minutes, Put the yolks of the eggs into a basin and whisk them. Put the milk into a saucepan, and when it is boiling pour it over the eggs, stirring all the time. Strain back into the saucepan and whisk well till it comes to boiling point ; draw away from the fire, but continue whisking for a few minutes. Then pour into a basin, sweeten and flavour to taste, and it is ready for use. CORNFLOUR CUSTARD. ^ pint Milk ItZ. lEgg U. 1 dessertspoonful Cornflour . • "l i ; Sugar and Flavouring
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Cook this with the app: pantry check, scaling, and the assistant.