Colored Custards

Ingredients

• the yolks of four eggs
• a pinch of salt
• a little water
• colour one with cochineal
• one with spinach-greening
• buttered moulds

Method

1. 1

   Mix the yolks of four eggs with a little water and a pinch of salt, strain the mixture, and divide it into three equal portions; color one with cochineal, one with spinach-greening, and leave the third plain.

2. 2

   Pour them into three little moulds previously buttered, and dip them into a pan of hot water.

3. 3

   Steam just long enough to set the custards.

4. 4

   When cold, turn the moulds out on a napkin, cut them into dice or pretty shapes, and add them to the soup just before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 208. The excerpt below is the record exactly as published.

the yolks of four eggs with a little water and a pinch of salt, strain the mixture, and divide it into three equal portions ; colour one with cochi- neal, one with spinach-greening

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