Custard

Ingredients

• milk
• pinch of salt
• vanilla flavoring
• sugar
• butter
• flour
• four whites

Method

1. 1

   Beat eggs, sugar, butter, and flour together.

2. 2

   Have milk in double boiler, and when scalding hot gradually pour in mixture, stirring constantly till it thickens; take off and flavor.

3. 3

   Bake crusts in pie pans, then pour the mixture into them.

4. 4

   Make meringue of four whites and four tablespoons sugar; flavor and spread over the custard; run into the stove and brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 115. The excerpt below is the record exactly as published.

vanilla flavoring ; beat eggs, sugar, butter and flour together. Have milk in double boiler, and when scalding hot gradually pour in mixture, stirring constantly till it thick- ens ; take off and flavor. Bake crusts in pie pans, then pour the mixture into them. Meringue of four whites and four table- spoons sugar; flavor and spread over the custard; run into the stove and brown. — Mrs. Sam Lancaster. Cream Puff Custards. — Take one quart fresh milk, one and one-half cups sugar, yolks three eggs, half cup flour; put milk in double boiler on stove, and when scalding hot add sugar, eggs, flour, beaten together, stirring constantly until the con- sistency of thick cream; flavor with vanilla. Bake crusts and fill with the cream. Use meringue of four whites beaten and four tablespoons sugar. — Mrs. Reese. Lillard. Potato Custard. — Three-quarters pound mashed sweet po- tatoes, one pound sugar, quarter pound butter, yolks six eggs, one pint sweet milk, pinch of salt

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