Custard and Syrup
From Cassell's dictionary of cookery, 1892
Serves 6
Time: twelve hours to stiffen. Sufficient for a good-sized dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 455. The excerpt below is the record exactly as published.
Custard and Syrup.— A pretty ^n<I.^ inexpensive dish for a Children's Party. — Make some good custard, and mix it with a little isinglass (see Custard Mould. The custard need not be so rich as the one there given.) Oil some small cups of various sizes, fill them with the custard, and when cold and firm turn them out on a glass dish, putting the large ones in the middle and the smaller ones round them. Dis- solve a Little red currant, raspberry, or goose- berry jelly with a little wine, or make a little syrup of sugar and water
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Cook this with the app: pantry check, scaling, and the assistant.