Custard

Ingredients

• two eggs
• two tablespoonfuls of sugar
• 1% pints milk
• pinch salt
• one-fourth teaspoon of vanilla

Method

1. 1

   Beat eggs and sugar, add milk and salt.

2. 2

   Steam in cups over boiling water for 10 minutes.

3. 3

   Cool before serving.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 26. The excerpt below is the record exactly as published.

CUSTARD—Half pound of cheese shaved thin "] “into pie dish. Beat two eggs well, add one cup milk. Sea- v “son with pepper and salt. Bake in a moderate oven, : s : CHEESE RELISH—One cup of grated cheese, one heap- ae ing teaspoon of butter, cream cheese and butter, roll in balls the size of a walnut, make a thimble shaped hole in the top of each ball and fill in with a teaspoonful of any nice fruit jelly; place balls on a wafer or lettuce leaves and serve. + <_ nhs ~ So. ee Ths CHEESE STICKS—Four tablespoons grated cheese, four of ye ‘fiour, three of butter; rub together, and add two tablespoons of gg *mlik,; roll thin, cut in strips and bake light brown. Be - CHEESE STRAWS—Two ounces dry bread crumbs, two ee ounces grated cheese, two ounces sifted flour, small teaspoon 8 salt, pure ground pepper to taste; mix together, adding two a “ounces butter, last; make a paste, then roll out thin as a a *match; cover a pan with buttered paper, bake two or three minutes, serve hot, piled up like a log cabin. Have them, -when cut, the size of a match. Oyster straws, too, are as S5> oe St Oe et 'delicious as cheese straws, and are made in the same way — a as the latter. ite ar e.” *# * : me. ; To keep cheese moist and free from mold, wrap it ina ~ piece of soft muslin which is thoroughly wet in good vine- © “gar. You will be surprised at the result, for instead of the =~ eheese tasting of vinegar, it will bafresh and entirely free 4 of mold. ; : : Desserts ie un is - APPLE SNOW—Peel and grate one large sour apple, ae sprinkle over a small cup of sugar to keep apple from turn-. im ing dark. Break over this the whites of two eggs and beat oS mixture constantly for one-half hour, Prepare the snow in :, a large bowl; make a thin custard of one pint milk, a pinch a of salt, one cup sugar; when boiled add yolks two well- gait beaten eggs, one tablespoon vanilla or lemon extract. When 3 custard is thoroughly cooled, heap the apple snow in a glass > dish and pour.the custard around it. Set dish in icebox un- 5% til ready for use. nee ays an ' A DAINTY AND HEALTHFUL DESSERT—Pare and core a “apples; pass through food chopper; to make more nourishing. Sa nuts may be added, and whipped cream. Excellent for children. ee ~~ BLANC MANGE—Pour one pint of cold water on one er * ounce of gelatin; let it stand an hour; boil one pint of fresh ~~ milk and pour over the dissolved gelatin; add one-half pound ie of sugar and one teaspoonful of vanilla, one-half pound of ~ a: chopped almonds (fine); whip a pint of rich cream and stir - in when the mixture.is cool; pour into blanc mange molds, a previously wet in cold water. ‘ a ‘ BLANC MANGE (Chocolate)—One quart milk, one ounce vay gelatin soaked in a cup of the milk, one hour; four heaping tablespoons grated chocolate, rubbed up witha little milk, three eggs (whites and yolks beaten separately),.half cup — sugar, two teaspoons vanilla. Heat milk to boiling, pour in gelatin and milk, stir until dissolved, add the rest. Boil five * minutes, then pour into molds. Serve with cream. i BOSTON CREAM—First put into stewpan one quart wa- ter and two pounds sugar. Let boil to sirup. While,boiling beat whites two eggs, two ounces tartarie acid, one-half bot- — tie flavoring—vanilla is best; add to sirup. Put in bottles, Set in cool place. In using, pour into ordinary drinking glass until about one inch deep, fill up with water, add a little soda to make it foam. & - a . BURNT CREAM—One-half cup granulated sugar. Putin | fron spider and burn until a dark brown. Make a custard of the following: Two eggs, one-fourth cup sugar, three- fourths tablespoon cornstarch, vanilla and one pint milk; mix well and add to burnt sugar, stir until it dissolves and == ' forms a custard. Remove from fire and put in dish. Beat ~~ tren of one egg stiff, add two tablespoons sugar, place over ~ = AS ro Tipe eS Oy ak a way sch at cream and serve very cold. Cherries or nuts can be placed “on top if desired. This is a very simple dish and oné eyery- One is sure to like. uh: - CHARLOTTE (Berry)—Stew one pint berries—either blueberries, raspberries or blackberries—sweeten to ta i$ ae DESSERTS Se ee mash well, pour boiling hot over soft white bread. Have bread — cut in small thin squares, arrange a layer\in mold or ~ bowl and pour on enough sirup to moisten bread, then an- other layer of bread and sirup. When cold, turn out and _ serve with cream. Berries with large seeds may be strain- ed after stewing. Ba CHARLOTTE RUSSE—Whip a pint of chilled cream very - stiff with one-half cup of powdered sugar and two tea- * spoonfuls of vanilla. Have a chilled bowl with lady fin- ' gers, split, and fill the bowl with the cream. Keep on the ice until wanted. If liked, put°in Moreau brand cherries. ' * CUSTARD (Soft Caramel)—One quart milk, one-half cup sugar, six eggs, one-half teaspoon salt. Put the milk on to boil, reserving a cupful. Beat eggs and add cold milk to boil, reserving a cupful. Beat eggs and add cold milk to them. Stir sugarin small frying pan till it becomes liquid — ~ and just begins to smoke. Stir it into boiling milk, then add beaten eges and cold milk and stir constantly until mixture thickens. Set away to cool. Serve at luncheon in glasses. : CUSTARD—Delicious but inexpensive custard: Beat two - eggs, two tablespoonfuls of sugar, 1% pints milk, pinch salt, ' one-fourth teaspoon of vanilla

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