Custard

Ingredients

• sugar
• six eggs
• two tablespoons of water
• half a teaspoon of salt
• a teaspoon of vanilla
• one quart of milk

Method

1. 1

   Put the sugar in a pan over the fire and stir until it melts and is a light brown.

2. 2

   Add the water and stir into a part of the milk, which has been warmed.

3. 3

   Beat the eggs, add the salt and vanilla, and the rest of the milk; strain into the milk which has been combined with the sugar and pour into a mould.

4. 4

   Set the mould in a pan of warm water and bake thirty or forty minutes.

5. 5

   To find out if the custard is done, cut in it with a knife.

6. 6

   If the knife comes out clean, it is done.

7. 7

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 171. The excerpt below is the record exactly as published.

six eggs, two tablespoons of water, half a teaspoon of salt, a teaspoon of vanilla, and one quart of milk. Put the sugar in a pan over the fire and stir until it melts and is a light brown. Add the water and stir into a part of the milk, which has been warmed. Beat the eggs, add the salt and vanilla, and the rest of the milk; strain into the milk which has been combined with the sugar and pour into a mould. Set the mould in a pan of warm water and bake thirty or forty minutes. To find out if the custard is dona, 812 MRS. SBELY'a COOK BOOK cut in it with a knife. If the knife cornea out clean, it is done. Serve cold. Oaramel Sauoe Put balf a cup of sugar

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