Custard

Ingredients

• one quart milk
• four eggs
• one-half cup sugar

Method

1. 1

   Bake in cups set in pan of hot water for 80 minutes.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 64. The excerpt below is the record exactly as published.

custard — made as follows: one quart milk, two eggs, one-half cup’, sugar and nutmeg. Bake in oven until brown. Serve hot. . BROWN BETTY—Grease a pudding dish, put into this a ; crude, with Sugar, sprinkle over with small bits of bate BREAD AND BUTTER CUSTARD—Take three slices» & i layer of nice cooking apples sliced, then a layer of bread d Taye or without cream. ~ CARAMEL—Melt one \Pantashaes of bitter in sauce pan. Add one cup brown>sugar, let melt and brown a very little. — - Dissolve 1% tablespoons of cornstarch in two cups of milk, — Add to sugar and boil about three minutes. Flavor with © _ Vanilla. Can be served with milk or whipped cream. : - CARROT—Looks and. tastes very much like plum puddings aa 3 One cup grated carrots, one cup grated potatoes (white), — a, one cup ground beef suet, one cup raisins, one cup currants, _ one-half cup sugar, one-quarter cup sour milk, two tea- | spoons soda, one teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon nutmeg, speck of salt. Mix well and stiffen 2 ‘with flour, Steam three hours. 5 ¥ Dressing: Mix thoroughly one-half cup sugar, one-half * teaspoon flour; stir into one cup boiling water. When clear” _ add one teaspoon butter and one teaspoon vanilla. Stir unt i the butter is melted. t - CHERRY—One-half cup stoned cherries—or any fruit doe # sired. One cup flour, one-fourth teaspoon soda, one teaspoon — baking» powder sifted in flour. Two-thirds cup milk—if you ~ have a little cream, sweet or sour, add to milk; if you have ~ not enough milk, add cold water and teaspoon butter soft. oa pinch of salt. Steam 20 minutes—over vegetable kettle if you — choose. Sauce for same: One-half cup sugar in which one tablespoon flour has been rubbed smooth. One tablespoon — butter, melt, add sugar and flour with one-half pint of cold ~ water. Stir until it boils. -Add juice of fruit or ‘other flavor. — A CHOCOLATE—One pint of bread crumbs, pounded or i ground fine, one pint sweet milk, two eggs, one square. of ~ chocolate grated fine, one-half cup sugar. Mix all together, — boil 10 minutes, stir slowly “so not to burn, then bake in a moderate oven 15 minutes. Serve with whipped cream Slightly S, Sweetened or any nice pudding sauce. 4 CHRISTMAS (Genuine English)—One pound ~ Pe one a pound beef suet, one pound currants, three-quarters pound ~ mixed peel, one nutmeg, rinds and juice of two lemons, two ounces blended almonds, one teaspoon ground spices, one tea-— a spoon salt, one-half pint old ale or milk, one pound bread crumbs, one pound raisins, one pound sultanas, six eggs, three- -quarters pound sugar. Serve with custard or brandy © ee Steam 12 hours. This will make four good-sized pud= y dings CORN MEAL—One cup sour milk, one-fourth cup > sugar,. by Reece torathe teaspoon soda; one-fourth teaspoon salt; enough ~ corn meal and flour (half and half) to make stiff batter, put in a buttered dish and steam one hour. Serve with cream and sugar. Raisins, currants or other dried fruit may be added. - = COTTAGH—Scant cup sugar, one-half cup lard, one well- _ beaten | egg, one-half cup milk (sweet), one-half cup water, teaspoon vanilla,: pinch salt, two teaspoons baking powder, — one-third teaspoon soda, flour enough to make moderate thick — batter; bake in gem pans if you can. Dressing: One pint water, s one cup seeded raisins, butter size of cherry. Put on stove, ~ boil till raisins are tender, add cup milk, pinch salt, some nut--_ meg; stir up two tablespoons cornstarch (or flour), scant cup Sugar in milk, add to raisins, stir until boils; take off, add ~ .e-half teaspoon vanilla; if too thick add some warm “water. ¢ should be kept warm and poured over the cake® at mea mi A few nuts added to this dressing is an improvement. _ gS _ CHEAP STEAMED—One egg, one cup molasses (dark), one cup warm water (dissolve in it one teaspoon soda), one Gap. chopped raisins, 244 cups flour. Steam two hours. ~ - GUSTARD—One quart milk, four. egg

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