Custard

Ingredients

• 1% qts. rich milk
• 1 cup sugar
• % box gelatine
• 4 eggs
• vanilla to taste

Method

1. 1

   Dissolve the gelatine in the milk; add the yolks and sugar; let it come to a boil, then remove from the fire.

2. 2

   When cool, add whites of eggs, etc.

3. 3

   Pour into mould.

4. 4

   To be eaten with cream, if preferred.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 126. The excerpt below is the record exactly as published.

Custard—Ingredients—1 pt. of new milk, 1 cup of pulverized sugar, 4% |b. of almonds blanched and pounded, 2 tea- spoonfuls rose water, the yolks of 4 eggs. Stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top. 778. Orange Custard—Ingredients—1 Seville orange, 4 oz. white sugar, yolks of 4 eggs, I pt. of boiling cream, preserved orange. Boil the rind of half the orange very tender; beat it ina marble mortar very fine; put to it the juice of the orange and the sugar with yolks of the eggs. Then pour in gradually the boiling cream. Continue beating until cold. Pour into custard cups and stand in a dish of hot water. Allow them to stand until they are set, then take them out and gar- nish with some preserved orange on the top and serve. 779. Frozen Custard with Fruit—lIngredients—z pts. of milk, same of cream, 6 eggs, 3 teacups of sugar, I pt. of 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 toa froth and add to the mixture; put all in a saucepan, stirring till it is a nice thick and smooth custard. When. per RRR ON he RE RES ie ee ee eA > is ‘ on) or 5 es Ae Joga Se) Fi 3 ras “Ark, : RO hy REL Ot we 4 ‘ yt eee ry 3 Posie at 4 ; \ eae a ~ Sel SweEEtT DISHES. ; 221 fectly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, stir in the fruit after the second beating. 780. Custard—Ingredients—1% qts. rich milk, 1 cup sugar, % box gelatine, 4 eggs, vanilla to taste

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