Boiled Custard

Ingredients

• Two cups scalded milk
• yolk 3 eggs
• 4 cup sugar
• % teaspoonful salt
• 14 teaspoonful vanilla

Method

1. 1

   Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk.

2. 2

   Cook in double boiler; continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately, chill and flavor.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 13. The excerpt below is the record exactly as published.

boiled custard with sherry wine, and pour over slices of stale sponge cake; cover with whipped cream. 50 For Dainty Delicious Desserts use KNOX GELATINE. PRUNE WHIP One-third lb. prunes, 1% cup sugar, whites of 5 eggs, %4 tablespoonful lemon juice. Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar and cook 5 min- utes ; the mixture should be of the consistency of mar- malade. Beat whites of eggs until stiff, add prune mixture when cold, and lemon juice. Pile lightly on buttered pudding dish, bake 20 minutes in slow oven. MAPLE SPONGE One envelope Knox Sparkling Gelatine, 114 cups cold water, 2 cups brown or maple sugar, % cup hot water, whites of 2 eggs, 1 cup. chopped nut meats. Soak gelatine in cold water 5 minutes. Put sugar and hot water in saucepan, bring to boiling point and let boil 10 minutes. Pour syrup gradually on soaked gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into mold first dipped in cold water, and chill. Serve with cus- tard made of yolks of eggs, sugar, a few grains of salt, milk and flavoring. 51 Pink Coloring for fancy desserts in each package of KNOX GELA- TINE. ORANGE CHARLOTTE One and one-half tablespoons Chalmer’s Granulated Gelatine 1/, cup cold water, 1/, cup boiling water, 1 cup sugar, 3 tablespoons lemon juice, 1%4 cups orange juice and pulp, whites 3 eggs, 2 cups whipped cream; soak gelatine in cold water, dissolve in boiling water; add sugar, lemon juice, orange juice and pulp. Chill in pan of ice water; when quite thick beat with egg beater until frothy; add whites of eggs beaten stiff and fold in cream. Let stand in cold pan to congeal. MRS? Bae Oe DER. CHOCOLATE PLUM PUDDING One envelope Knox Sparkling Gelatine, 34 cup cold water, I cup sugar, % teaspoonful vanilla, I cup seeded raisins, 44 cup dates or figs, if desired, 4% cup sliced citron or nuts, as preferred, % cup currant, 1% squares chocolate, 1 pint milk, pinch salt. Soak gela- tine in cold water 5.minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Re- move from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. 52 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. BOILED CUSTARD Two cups scalded milk,.yolk 3 eggs, 4 cup sugar, % teaspoonful salt, 14 teaspoonful vanilla

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