Custard (Boiled), A Rich

Name: Custard (Boiled), A Rich
Yield: 5 servings
Ingredients: a quart of cream; a stick of cinnamon; some lemon peel; the yolks of twelve eggs; the whites of nine; sweeten sufficient for the whole; flavour with ratafia or brandy

From Recipes for the million, 1891

Serves 5

Presented as published in 1891. 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 Recipes for the million (1891), page 56. The excerpt below is the record exactly as published.

CUSTARD (BOILED), A Rich. — Boil a quart of cream with a stick of cinnamon and some lemon peel until it tastes of the spice ; then beat up the yolks of twelve eggs and the whites of nine, sweeten them sufficient for the whole, and put them with the cream into a saucepan and simmer till of the proper consistence, stirring one way the whole of the time, then flavour with ratafia or brandy

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