Custard
From The white ribbon cook book, 1894
Serves 8
To be eaten with cream, if preferred.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 111. The excerpt below is the record exactly as published.
custard, composed of the yolks of 4 eggs, 4 table- spoonfuls of sugar, a flavoring of vanilla, 8 oz. 228 White Ribbon Cook Book. fruits, consisting of equal parts of dried cherries, pine-apple, dried pears, or apricots, all cut into very small pieces. These fruits may be selected, or perhaps it would be more convenient to pur- chase 3^ lb. of the French preserved dried fruits; or add 1 oz. candied citron sliced, 2 oz. currants, 2 oz. stoned and chopped raisins, and 3^ pint cream whipped. Freeze the custard in the usual manner, then mix in the fruits and whipped cream. Put into a mould, and place it on ice and salt. Serve whipped cream around it. Frozen Custard with Fruit — Two pints milk, same of cream, 6 eggs, 3 teacups sugar, 1 pint berries, or peaches cut up small. Let the milk nearly boil; beat the yolks of the eggs with the sugar and add the milk by degrees. Whip the whites of the eggs to a froth and add to the mixture; put all in a saucepan, stirring until it is a nice thick and smooth custard. When perfectly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, stir in the fruit after the second beating. Custard — One and a half quarts rich milk, 1 cup sugar, }/£ box gelatine, 4 eggs, vanilla to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.