Caramel Rennet Custard

Ingredients

• 2 cups milk
• 1.5 cup sugar
• Few grains salt
• 1 teaspoon vanilla
• 1/4 cup boiling water
• 1 household rennet tablet
• Whipped cream, sweetened and flavored
• Chopped nut meats

Method

1. 1

   Heat milk until lukewarm.

2. 2

   Caramelize sugar, add boiling water, and cook until syrup is reduced to 1/4 cup.

3. 3

   Cool and add milk slowly to syrup.

4. 4

   Reduce rennet tablet to powder, add to mixture, with salt and vanilla.

5. 5

   Let stand in warm place until set, then chill.

6. 6

   Cover with whipped cream and sprinkle with chopped nuts.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 222. The excerpt below is the record exactly as published.

CARAMEL RENNET CUSTARD 2 cups milk Few grains salt 1% cup sugar 1 teaspoon vanilla Yg cup boiling water Whipped cream, sweetened and 1 household rennet tablet flavored Chopped nut meats Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until sirup is reduced to 4 cup. Cool and add milk slowly to sirup. Reduce rennet tablet to powder, add to mixture, with salt and vanilla. Let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts. APPLE TAPIOCA Y% cup quick-cooking tapioca 1% teaspoon salt Cold water 7 sour apples 2% cups boiling water Y% cup sugar Add tapioca to boiling water and salt; cook in double boiler until ‘transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca. Bake in moderate oven (350° F.) until apples are soft. Serve with sugar and cream or whipped cream. Serves 6. PEACH TAPIOCA 2 cups canned peaches 1% cup quick-cooking tapioca 14 cup powdered sugar 1% teaspoon salt 4 cup granulated sugar Boiling water Drain peaches, sprinkle with powdered sugar, and let stand 1 hour. To peach sirup, add enough boiling water to make 3 cups, heat to boiling point, and add tapioca, sugar, and salt. Cook in double boiler until transparent. Line a mold or pudding dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven (350° F.) 30 minutes. Cool slightly, turn on dish, and serve with whipped cream. Serves 8. 536 THE BOSTON COOKING-SCHOOL COOK BOOK RHUBARB TAPIOCA PUDDING 4 cup quick-cooking tapioca 3 cups rhubarb 14 cups boiling water

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