Cold Custard

Ingredients

• a tablespoonful of rennet wine
• a quart of milk
• grate nutmeg over the top

Method

1. 1

   Mix rennet wine in slightly warmed milk, grate nutmeg on top, and serve with cream and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.

grate nutmeg over the top^ and bake about twentj minutes. * Boiled Custards. Beat the yolks only of eight eggs, and stir in them gradually a quart of new milk, and add sugar to your taste ; put the cus- tard in a farina-kettle, and set it over the fire ; stir it until it thickens sufficiently to stick to the spoon ; then flavor with two teaspoonsfiil of the extract of vanilla or peach-water, set the kettle in cold water a few minutes, stirring all the time, then pour into glass or china cups, grate a little nutmeg over the top •f each custard, and set in a cool place. * Chocolate Custards. When making the above custards, after flavoring them, pour out half only of the yellow custard into the cups, have ready dissolved in a little milk over the fire a small teacup of grated chocolate, in which you have put a little sugar, add this gradu* ally, stirring all the time, to the custard remaining in the kettle, When thoroughly mixed, pour into cups and set away to cool. *Cocoanut Custard. Boil a pint and a half of milk, sweeten to yuar taste, and cool II, beat four eggs separately and then together, add to them a eoooanut grated, stir in the milk, and bake in crusty as in Gocoa- But Puddingy p. 183. * Cold Custard. A tablespoonful of rennet wine in a quart of milk

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