Custard

Ingredients

• PUT a quart of milk
• except two gills
• mix three large spoonfuls of flour
• Beat one or two eggs
• two or three spoonfuls of sugar
• a little salt

Method

1. 1

   Boil the milk in a kettle.

2. 2

   Mix reserved milk with flour until smooth, then stir into boiling milk.

3. 3

   Cook for half an hour, stirring often.

4. 4

   Beat eggs with sugar, stir in, and add essence after cooling.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 40. The excerpt below is the record exactly as published.

custard round the blanc mange, and it is ready for serving. ....... .. _ rr, $ 2 8 ft f m <£) w & * m & ;jc 8. si & jW ± « aic ® W.i A o , jp $Y£.9I * H *r & # -ten tfo* # n w ifeiu w &o4o'^m f o at » j _ n- & tn « £ m s « M ft A r>r0#.!i£ 3$ W»r ' ARROW ROOT BLANC MANGE. THREE large spoonfuls of pure arrowroot, a quart of milk, a large spoonful of fine sugar, a little salt. Reserve a gill of milk to wet the arrowroot, and boil the rest. When it boils up, stir in the arrowroot, and boil it up again a minute or two ; add the sugar and salt, and put it into a mould, 96 — * 'VM - & m x # + m &0$? *n - « ip % »,#• iflDi m m m a » n « «.& » pt s m.a « ini ^ itt ^ ^0- ss h i # 3.# £ is » m * & s * $ # m amm m m,n m m * «,* » s & 9& m %>z & ».± #t, & CUSTARD PUDDING. LINE a dish throughout with paste. The pudding can be made without paste if preferred; in which case the dish must be buttered inside. Break four eggs, put the yolks into a basin, with the whites of two eggs, and beat them well together (the others put aside). Add a tablespoonful of castor sugar. Stir one pint of cold milk in with the eggs, and a quarter of a spoonful of salt. Pour this custard into the dish lined with paste. Grate half a teaspoonful of nutmeg over the top. Put into a moderate oven and bake for half an hour. 15 Z. ® $ 1E| ® Pi. ± a ®„SJ m z a, m Hi sn M. B ft m m * « «. i k m a tr - » M Z m » 1ft $ £ A % % JH mm if Mo 4- s. m k im m ± *8 w a » - 4T S *f 3* m is * i?0S is $ w if *J ra £ ft. $ $ a a ft. ft. vft, 41 ^17 % m a 2 « * US 3ft ffl n & m -a m,m & & o®# ffl M % If - ± .«• iff m m % a. & m. tk T — 97 — BAKED CUSTARD. BOIL a quart of milk with a stick of cinnamon in it, then set it off from the fire, and while it cools a very little, beat five or six eggs, with three large spoonfuls of fine sugar ; then stir the milk and eggs together, and pour into custard-cups, or into a single dish, and put in the oven to bake, with a slow fire. , A ± — 31 Si A Me M $ SB tr K Pi 5L 0 ± M >£ 5iJ 0 SI 3R Jfc W it ^ tr « a ^o. # ft « ®t w. f i S & ii %: #j in — If ^ ^ ® 2* -&0 ^ I CUSTARD. PUT a quart of milk, except two gills, to boil in a kettle of water ; with the reserved milk mix three large spoonfuls of flour till it is entirely smooth ; add a little salt, and when the milk boils, stir it in. Let the mixture remain in the boiling kettle half an hour, or longer, but remember to stir it often. Beat one or two eggs with two or three spoonfuls of sugar

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