Boiled Custard No. 4

Ingredients

• three cups of boiling milk
• two tablespoonfuls of flour
• four tablespoonfuls of granulated sugar
• a pinch of salt
• the yolks of three eggs
• one tablespoonful of cold milk

Method

1. 1

   To three cups of boiling milk add two tablespoonfuls of flour, four tablespoonfuls of granulated sugar, and a pinch of salt, well mixed together.

2. 2

   Simmer ten minutes, then add slowly — stirring rapidly meanwhile — the yolks of three eggs beaten light with one tablespoonful of cold milk.

3. 3

   As soon as it is cooked to a creamy consistency, pour out, and when cool flavor to taste and pour into a glass or china bowl.

4. 4

   Beat the whites of the eggs to a stiff froth, drop it in large spoonfuls upon boiling water in a shallow pan, and when cooked lift with a skimmer to a sieve, and place upon the boiled custard.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 106. The excerpt below is the record exactly as published.

Boiled Custard No. 4. — To three cups of boiling milk add two tablespoonfuls of flour, four tablespoonfuls of granulated sugar, and a pinch of salt, well mixed to- gether. Simmer ten minutes, then add slowly — stirring rapidly meanwhile — the yolks of three eggs beaten light with one tablespoonful of cold milk

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