Custard

Ingredients

• I pint of milk
• beat the yolks of 2 eggs with i whole one
• ^ cup sugir
• salt

Method

1. 1

   Let it nearly boil, stir into milk until it thickens, flavor.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 24. The excerpt below is the record exactly as published.

custard while warm, set on ice. Miss M. F. Longfellow. ROYAL CREAM. A quart of milkf ^ of a box of gelatine, 4 tablespoons of sugar, 3 eggs, vanilla ; put the gelatine into the milk and let it stand half an hour ; beat the yolks well with the sugar, and stir into the milk ; set the kettle into a pan of hot water, and stir until it begins to thicken like soft custard ; have ready the whites of eggs beaten to a stiff froth, and the moment you take the kettle from the fire stir them in quickly, and turn into the moulds ; set away in a cold place to harden ; when you cannot get cream to make charlotte russe omit the whites and fill your moulds when the cream is per- fectly cold but not yet hardened. PINEAPPLE CREAM. I cup tapioca soaked over night, a little salt, i small teacup sugar, add I pint of water and cook, add i can pineapple. Serve cold with whipped cream on top. APPLE CREAM. Pulp of 6 sour baked apples, whites of 3 eggs, i cup sugar. Beat to a cfeam. STRAWBERRY SPONGE. I pint strawberry juice, i cup sugar, 5^ box gelatine, }4 pint boiling water, 4 eggs. Cover the gelatine with }A cup cold water, soak j^ hour, pour over it boiling water, add the sugar and stir until dissolved. Add the whites of 4 eggs beaten to a stiff froth. l"! MACHIAS COOK BOOK. AMBROSIX. I pineapple chopped quite fine, y^ bjx strawh -rries, 3 baniinas sliced and the slices quartered, 6 oranges and the Nlices qu .rttrred, I lemon cut fine, sweeten to taste, set on ice until very cold. CUSTARD. I pint of milk, let it nearly boil, beat the yolks of 2 eggs with i whole one, ^ cup sugir

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