Boiled Custard

Ingredients

• two tablespoons of the corn starch
• one quart of milk
• two eggs
• four tablespoons of sugar
• a little butter
• a little salt

Method

1. 1

   Mix corn starch with a small quantity of milk and flavor it; beat up eggs.

2. 2

   Heat remainder of milk to near boiling, then add mixed corn starch, eggs, sugar, butter, and salt.

3. 3

   Boil for two minutes, stirring briskly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 92. The excerpt below is the record exactly as published.

a little salt, and sweeten to taste ; one tablespoon of melted butter ; beat the whole five or six minutes ; beat the whites of the eggs to a stiff froth, and put over the top just long enough to slightly brown before taking the 230 THE HOME COOK BOOK. pie from the oven. If you use dessicated cocoanut, soak it in the milk over night. COCOANUT PIE. Mrs. Taylor, Ft. Wayne. One and one-half pints of milk, six eggs, one cocoa- nut, three cups sugar, one-half cup butter; mix sugar and butter, then the eggs, then the cocoanut, and lastly the milk. POLISH TARTLETS. Roll some good puff paste out thin, cut it into two and a half inch squares ; brush each square over with the white of an egg, then fold down the corners so that they all meet in the middle of each piece of paste ; slightly press the two pieces together, brush them over with the egg ; sift over sugar ; bake in a quick oven for a quarter of an hour ; when they are done make a little hole in the middle and fill with jam or jelly. LEMON TAPiTS. Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat it all together until smooth ; put into twelve patty pans lined with puff paste, and bake until the crust is done. CUSTARDS, CREAMS, ETC. " They serve up salmon, venison and wild boars, By hundreds, dozens and by scores, Hogsheads of honey, kilderkins of mustard, Plum puddings, pancakes, apple pies and custard,'* MES. GEAYE'S CUSTAEDS. Six eggs, one quart milk, three-fourths cup sugar, one teaspoon of vanilla; beat sugar and eggs together, and stir into hot milk ; when done, strain ; cook very slowly, not boil ; pour into cups. Another Way. — Instead of boiling, put the mixture into cups; set them in a dripping pan half full of water and bake in the oven till done. EICE CUSTAED. Mrs. G. M. Dickerman, Rockford. To half a cup of rice, add one quart of milk, and a little salt ; steam one hour, or until quite soft ; beat the yolks of four eggs with four tablespoons of white sugar ; add this just before taking off the rice ; stir in thoroughly, but do not let it boil any more ; flavor with vanilla. Beat (231) 232 THE HOME OOOK BOOK. the whites of the eggs to a stiff froth, with sugar; after putting the mixture into the pudding dish in which you serve it, put the whites over it, and let it sHghtly brown in the oven. KICH CUSTAED. Mrs. Morgan, Rockford, 111. One quart of cream, the yolks of six eggs, six ounces of powdered white sugar, a small pinch of salt, two table spoons of brandy, one tablespoon of peach water, half a tablespoon of lemon brandy, an ounce of blanched almonds pounded to a paste ; mix the cream with the sugar, and the yolks of the eggs well beaten; scald them together in a tin pail in boiling water, stirring all the time until sufficiently thick ; when cool, add the other ingredi- ents, and pour into custard cups. BOILED CUSTAED. Mrs. T. Ivingsford. Two tablespoons of the corn starch to one quart of milk; mix the corn starch with a small quantity of the milk and flavor it; beat up two eggs. Heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, four tablespoons of sugar, a little butter and salt. Boil it two minutes, stirring it briskly. BOILED CUSTAED. Mrs. R. M. Pickering. One quart milk, eight eggs, one-half pound of sugar; beat to a good froth the eggs and sugar. Put the milk in VALUABLE RECIPES. 233 a tin pail and set it in boiling water; pour in the eggs and sugar and stir until it thickens. CHOCOLATE CUSTARD. Mrs. Higgins. Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons brown sugar; prepare a soft custard of the milk and the yolks of five eggs and the white of one; dissolve the chocolate in a cup of warm milk and heat it to boiling point; when cool, sweeten it with brown sugar and flavor with the extract of vanilla; pour the whole into a dish and cover with the whites of the five eggs beaten stiff, with a little sugar; brown slightly and serve cold. SAGO CUSTARD. C. D. Adams. Three tablespoons sago boiled in a little water till clear ; add one quart of milk

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