Currant Custard
From Cassell's dictionary of cookery, 1892
Serves 4
Custards are better if left to stand overnight.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 441. The excerpt below is the record exactly as published.
Currant Custard.— Express the juice from some fine fresh ripe currants. This is best done by putting them in a jar, which must be covered closely and placed in a large pan of cold water, and simmered gently until the juice flows freely. ]\Iix a pint of water with everj- pint of juice, add a little sugar, and put the liquid on the tire. 5Iix half a pound of ground rice smoothly with a little of the liquid while cold, and add this gradually to the rest. Let it simmer gently, stirring it constantly, xmtil it is quite smooth and well thickened, then pour it into cups or glasses to be taken as custard. Grate a little nutmeg, and put one ratafia
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Cook this with the app: pantry check, scaling, and the assistant.