Cherry Custard

Ingredients

• 2 lb. of ripe Cherries
• ½ lb. of loaf sugar
• 1 qt. of milk
• twelve eggs
• a sufficient quantity of caster sugar
• a stick of cinnamon
• a small quantity of mace

Method

1. 1

   Stone and cut the stalks off the Cherries, put them into a preserving-pan with loaf sugar, and place over a slow fire until nearly cooked.

2. 2

   Drain the Cherries; strain the syrup, and boil it till reduced to a thick consistency; then put in a fourth-part of the Cherries, and continue boiling until the mass foams.

3. 3

   Boil the milk with cinnamon and mace.

4. 4

   Beat the eggs with caster sugar, stir over the fire until thick without boiling; strain the milk into this, stir for a few minutes.

5. 5

   Put the drained Cherries in a pie-dish, pour the custard over them, and bake for thirty minutes.

6. 6

   Pour the remaining Cherries and syrup over the custard, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 281. The excerpt below is the record exactly as published.

Cherry Custard. — Stone and cut the stalks off 21b. of ripe Cherries, put them into a preserving-pan with |lb. of loaf sugar, and place over a slow fire until nearly cooked. Drain the Cherries ; strain the syrup, and boil it till reduced to a thick consistency ; then put in a fourth-part of the Cherries, and continue boiling it until the mass foams. Boil a stick of cinnamon and a small quantity of mace in lqt. of milk. Well beat twelve eggs with a sufficient quantity of caster sugar

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