Custard

Ingredients

• 2 eggs
• 1 dessertspoonful sugar
• 1 dessertspoonful cornflour
• 1 teaspoonful vanilla
• 1 pint of milk

Method

1. 1

   Mix in a bowl the yolks of the eggs with the cornflour and a little milk.

2. 2

   Put three-quarters of a pint of milk into a saucepan and when hot mix in the eggs and cornflour.

3. 3

   Stir till boiling, then take it from the fire and add the sugar and vanilla.

4. 4

   Beat the whites of the eggs to a stiff froth, and mix through the custard.

5. 5

   Remove from saucepan and allow to cool.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 39. The excerpt below is the record exactly as published.

custard with the yolks of the which from its softness impairs the teeth through want of exer- cise in mastication and clogs the digestion. €elipse Oatcakes There is no more valuable food than Oats. The coarse grains of the meal play a most important part in their own and the digest- ing of other foods. largest Sale in the World. . . Delightful either to meat or with preserves. YOUR GROCER CAN SUPPLY YOU. hb 107 eggs, the milk, arrowroot, and sugar to taste. Pour over baked tapioca and rhubarb, and put in the oven to firm. Beat the whites to a stiff froth, add a little sugar, spread on top, return to the oven to brown for about 5 minutes. To be eaten hot or cold. This pudding may be made with apples instead of rhubarb. Miss Kaye, Perth. TAPIOCA AND COCOANUT PUDDING. tablespoonfuls of tapioca. 2 tablespoonfuls of desiccated cocoanut. | pint of milk. 1 oz. sugar. \ oz. butter. ? eggs. ^ teaspoonful vanilla essence. Soak the tapioca in cold water for two hours, then put it in a pan with the milk and butter and stir till it boils. Beat up the eggs, keeping out one white on a plate, add the sugar and essence, and when the tapioca is quite clear stir in the cocoanut and egg. Pour into a buttered pie dish and bake in a moderately hot oven till set. Beat up the white stiffly and add to it one tablespoonful of sugar, spread it over the pudding, and sprinkle also a little of the cocoanut. Brown in the oven if desired. Mrs. Thomson, Cransley, Pollokshields. LEMON SAGO. 1 teacupful sago or tapioca. I 4 teacupfuls water. 2 lemons. | Sweeten to taste with syrup. Wash the tapioca. Put on the water to boil with a piece of lemon rind (without any of the white part), and when it boils remove rind and stir in the tapioca or sago. Boil till clear, stir- ring all the time. Add the juice of the lemons and syrup Serve hot or cold. Mrs. A. P. White, Shawlands. APPLES AND SAGO. 4, s, or 6 apples, pared and I t breakfastcupful of sago. cored. | 1 breakfastcupful of brown sugar. Grease a pie dish. Put the apples in whole, then the sago and 108 sugar. Fill the dish with either cold or boiling water. When half cooked turn the apples and stir the sago very, gently. Return to the oven to finish cooking. Miss Barnett, Crosshill. CUSTARD. 2 eggs. I i dessertspoonful sugar, i dessertspoonful cornflour. | J teaspoonful vanilla. | pint of milk. Mix in a bowl the yolks of the eggs with the cornflour and a little milk. Put three-quarters of a pint of milk

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