Boiled Custards

Ingredients

• 1.5 pints of milk
• 2 bay leaves
• 1 saltspoonful of cinnamon
• 8 eggs
• 2 ozs. of castor sugar
• 0.5 pint of cream
• 0.5 lb. of sweet almonds

Method

1. 1

   Put a pint and a half of milk in a clean saucepan with two bay leaves and a very little cinnamon, over slow fire till it boils.

2. 2

   Grate twelve sweet almonds into a basin, and break in four eggs and four more yolks.

3. 3

   Mix sufficient castor sugar to sweeten; whisk well together.

4. 4

   When the milk boils, take it off the fire and stir in half a pint of cream, then mix and whisk well with it and strain it through a hair sieve into another saucepan.

5. 5

   Put it on a slow fire and stir it till it begins to thicken.

6. 6

   Remove from the fire and stir till it is cool, or it will curdle.

7. 7

   As soon as it is cold, pour into glasses, put some chopped almond on the top of each, and serve.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 26. The excerpt below is the record exactly as published.

bay leaves, and after it has been removed from th* fire, a little vanilla. When nearly done stir in i piece of butter the size of an egg, and sugar to tast^ Put into cups and turn out when cold. Batter for Fritters. For Three Persons. — 4 ozs. of flour ; pint of water ; oz. of butter ; 1 egg ; 1 pinch, of salt ; | oz. of sugar ; * ozs. of butter for frying. ; Mix four ounces of flour with a quarter pint o^ water into a smooth batter ; dissolve one ounce oi butter over a slow fire and then stir into the flour ' add the white of one egg beaten to a stiff froth anc stir lightly ; put in salt and sugar to taste. Fry ii butter. ' Cake Fritters. For Four Persons. — 5 small rounds of cake; J pint oil cream ; 4 dessertspoonfuls of apricot jam ; IJ ozs. of buttei for frying. i' Cut a stale cake into pretty-looking shapes, eithe: round, oblong, or square, about an inch in thickness ii pour a little cream over each piece and fry in butte; a light brown ; spread with apricot or strawberry j am Canadian Floating Islands. i For Six Persons. — 1 egg ; 3 ozs. of currant jelly ; 1 quar of cream. ! Take the white of an egg, beat to a froth, add a glass of currant jelly, beat them together until f spoon will stand up in it; drop a spoonful at a tim( into a bowl of sweet rich cream. 'ffl SAVOURIES AND SWEETS. Cl Molasses Sauce Pudding. . For Four or Five Persons. — 3 ozs. of butter ; 3 ozs. of our ; ^ pint of milk ; 3 ozs. of sifted sugar ; 1 egg. ' Sauce. — 3 ozs. of molasses ; 3 ozs. of sugar ; 1 tablespoonful ' flour. Take three ounces of butter and beat it to a cream ; . noothly mix it with three ounces of flour, half a i;int of boiling milk, three ounces of flnely sifted lagar, and an egg well beaten ; pour into a buttered iiasin and bake for twenty minutes. Turn out to ^-erre, and poim round the pudding a sauce made of ;Qual parts of sugar and molasses boiled together i ith a little flour stirred in. Potato Pudding. I For Four Persons. — J lb. of potatoes ; J lb. of butter ; j lb. sugar ; 2 eggs ; 1 lemon. Mash a quarter pound of potatoes, while hot rub I I quarter poimd of butter, then add quarter pound f f sugar, then two eggs well beaten, and last of all • lie juice of one lemon. Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cup- ilils of milk ; 1 oz. of sugar ; pint of fruit sauce. Beat three eggs very light, add three cups of milk, lugar to taste, then three cups of flour ; beat rapidly end smoothly. Half fill some cups with the mixture imd serve with fruit sauce. Hasty Pudding. For Three Persons. — 1 cupful of Indian maize ; 1 quart ' ■ milk ; 2 ozs. of butter ; 2 ozs. of sugar. 62 SAVOURIES AND SWEETS. Sprinkle and stir some Indian maize into boilirii milk till the consistence of cream ; boil three-quaj . ters of an hour. Serve in a silver dish; eat witr butter and sugar. Boiled Custards. Fob, Eight or Ten Persons. — 1| pints of milk ; 2 bi t leaves ; J saltspoonful of cinnamon ; 8 eggs ; 2 ozs. of cast j sugar ; ^ pint of cream ; J lb. of sweet almonds.

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