Custard

Ingredients

• 1 quart milk
• 1 tablespoon cornstarch
• 5 eggs
• 5 tablespoons sugar
• 1 teaspoon vanilla

Method

1. 1

   Place milk on stove to boil; beat eggs leaving out two of whites; sugar and corn starch; add to boiling milk, let cook until thick.

2. 2

   Remove from fire, and let cool; add vanilla.

Nutrition per serving

As published

This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 5. The excerpt below is the record exactly as published.

CUSTARD PIE 2 eggs 1 1-3 cups sugar 2 tablespoons flour 1 1-2 cups milk raspberries or fresh fruit Do not separate eggs when beating them. Mix the sugar and flour well, and add to the eggs. Add milk, stir well, and pour over berries that line bottom of uncooked pie shell. Bake in moderate oven. 14 SOUTHERN STICKIES biscuit dough sugar butter cinnamon water preserves Roll out biscuit dough as thin as pie crust. Cover with melted butter and sugar. Sprinkle powdered cinnamon over all. Fresh strawberries or any kind of preserves may be spread over this. Roll as for jelly roll, and slice in inch strips. Place in pan, and nearly cover with water. Bake in moderate oven until brown on top. Pieces of butter may be put on top just before placing in oven. SWEET POTATO PUDDING 1 pint sweet milk 1 teaspoon vanilla 3 sweet potatoes 1-2 cup sugar 2 eggs 1-3 cup butter Pour milk in a pudding pan. Grate peeled sweet potatoes into the milk. Add two well beaten eggs. Add vanilla, sugar and butter. Pour into a buttered pan, and bake slowly until firm. HONEYMOON PUDDING 2 tablespoons Knox gelatine 1 pint whipped cream 1 quart milk 6 tablespoons sugar 4 eggs 1 teaspoon vanilla 6 ladyfingers | Make custard of egg yolks, sugar and milk. While still hot, add gelatine that has been soaked in cold water for five min- utes. When nearly cool, fold in whipped cream and vanilla. Then place ladyfingers on top. Serve when thoroughly con- gealed. BULLY PUDDING 2 eggs 1-2 cup butter 1 cup milk 1 tablespoon flour (heaping) 1 cup sugar 1 teaspoon baking powder 1 cup chopped dates 1-2 cup chopped pecans 15 _ Bake slowly in bread tins for one hour. Spoon out of pan, and top with whipped cream. 1-2-3-4 COOKIES 1 cup butter 4 eggs | 2 cups sugar 1 1-2 teaspoons baking powder 3 cups flour 2 tablespoons warm water Cream butter and sugar and add eggs not separated. Sift flour and baking powder together. Add-to mixture alternate- ly with water. Add flour in rolling to make right consistency. Cut with biscuit cutter, 1-4 inch thick, and sprinkle sugar on top. Bake in moderate oven. Do not pile together until cold. OATMEAL COOKIES 3-4 cup butter 1-2 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 2 eggs 1 teaspoon nutmeg 3-4 teaspoon soda 1 cup chopped raisins 2 cups flour 2 cups uncooked oats Cream butter and sugar. Add well beaten eggs, soda, flour, salt, cinnamon, nutmeg, raisins and uncooked oats. This must be mixed and pressed into shape, not rolled. Cook in a very moderate oven. SAND TORTS 1 1-2 sticks butter 1 1-2 teaspoon vanilla 5 tablespoons sugar 1 tablespoon water 2 cups sifted flour 1 cup pecans cut firie Cream butter and sugar. Add flour, water, vanilla and pecans. Pinch off bit of dough. Roll as pencil and bake 30 minutes at 275 degrees. While still warm roll in powdered sugar. Break in finger length. _ CHRISTMAS MORNING EGGNOG 6 eggs 6 teaspoons sugar 1 pint milk 12 teaspoons brandy or nutmeg whiskey 16 Beat the yolks well, then add gradually the sugar until it is creamy. Pour in milk slowly, beating all the time, next the brandy and lastly the well-beaten whites. Fill glasses, grating a little nutmeg on top and serve at once. If richer eggnog is desired, add a cupful of cream to the milk. More or less brandy may be used according to taste. A fork or wire whip should be used instead of an egg beater. This makes six glasses. SYLLABUB (Holiday Drink) 1 quart cream (24 hours old) _—1-2 cup grape juice or 1 cup fresh milk 1-4 cup orange juice 1 cup sugar 1-4 Sherry wine 1 teaspoon vanilla Have all ingredients cold, and place in large bowl. Beat with Dover egg beater until frothy, and serve immediately. SHERRY JELLY 2 tablespoons Knox gelatine 2 cups boiling water 1-2 cup cold water 1 cup sherry wine 1 1-2 cups sugar salt Cover gelatine in enough cold water to dissolve it. Add boil- ing water, sugar and a dash of salt. Dissolve well, and add wine. Let stiffen and then cut in squares. Stick tooth pick in each square, and serve on plate or on top of syllabub in glass. (If sherry squares are used, flavor syllabub with orange juice Or grape juice. ) GRAPE WINE Place grapes with stems in crock, mash and let stand 10 days, or until they begin to work well. Drain well and press pulp through sieve, then through cheese-cloth. Measure and place in barrel and for every gallon of juice add 2 1-2 pounds of sugar. Fill barrel full to top of bung, then place hose in bung and other end in glass of water. Let stand until the ef water in glass stops bubbling, then seal and let stand 6 months. Empty out barrel, then clean barrel with hot water and put wine back in barrel again to age. TIPSY CAKE 3 eggs 11-2 cups flour 1 cup sugar 2 teaspoons baking powder (heaping) 4 tablespoons cold water Beat eggs and sugar together until light, add water and flour alternately, having sifted flour twice. Bake in two layers. Custard 1 quart milk 1 tablespoon cornstarch 5 eggs

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