Custard

Ingredients

• two eggs
• a pint of milk
• sugar to taste
• nutmeg to taste

Method

1. 1

   Beat eggs in milk, add sugar and nutmeg.

2. 2

   Pour into small china cups and place in a large vase of boiling water, covering two-thirds of the cups.

3. 3

   Heat until the mixture blends.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 79. The excerpt below is the record exactly as published.

CUSTARD: One quart of new milk, two eggs, one and a half cups of sugar, two tablespoonfuls of corn starch, sugar boiled in the milk, and the corn starch, after being mixed with some of the milk, poured into the boiling milk. Beat the eggs separately and then together, and then the boiling mixture poured over them. Flavor with vanilla or lemon. CSE SSE ea a5 RATA NONE LIAS 088 ED A OF LEBER LLL ELLIE SE LOOT MELE SEYLER LO LENE DLL ELLEN CL ALE LLL LEED IEEE LESTE | Entrée Dishes, Ramikins, Souffié. Dishes, Fr ench Fire Game Pie Dishes, Egg Poachers, Fish Entrée ” Bakers, French Filter Coffee Pots. Proo a China 10 per cent discount on mentioning this book A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. 189 As the Best costs no more than inferior grades, why not have it ? 4. Ask your grocer for WHITE MOSS COCOANUT TEAETAN CREAMS Grate the rinds of two lemons upon a few lumps of loaf sugar; stir these into a pint of rich cream and add enough white sugar to sweeten. Whip briskly, add the juice of a lemon and strain in one ounce of gelatine dissolved in water. When beaten tho- roughly light, flavor to taste, and put in a mould and freeze. Garnish with preserved fruit when served. W HITESEEMON CREAM, Boil the thin peel of two lemons in one pint of cream; strain and thicken with the well-beaten yolks of three and the whites of four eggs, into which half a teacupful of white sugar has been beaten. Add half a saltspoonful of salt, stir rapidly with the egg-beater until nearly cold, and pour it into glasses or cups. This quantity will fill six custard cups. CUSTARD: Beat two eggs in a pint of milk, put in sugar and nutmeg to taste

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