Custard

Ingredients

• One pint of new milk
• two large eggs
• one ounce of sugar
• a little nutmeg

Method

1. 1

   Whisk all together in a basin for five minutes.

2. 2

   Put it in a pan, and stir it over a clear fire till it thickens.

3. 3

   Strain it into a jug, adding a few drops of almond flavour, and stir till cold.

4. 4

   Serve with stewed fruit.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 97. The excerpt below is the record exactly as published.

Custards. One quart of new milk, the yolks of eight and the whites of four eggs, five ounces of sugar, quarter of a pint of cream, the rind of a lemon, and a small stick of cinnamon. Boil the milk with the cinnamon, sugar, and the rind of a lemon, pared very thin ; when the milk has boiled a few minutes, pour it into a bowl ; beat the eggs, adding the cream, and mix well in the milk ; ‘then strain the whole into the pan, and set it on a slow fire, stirring constantly till near boiling ; pour it into a jug, stirring it till nearly cold, and serve in custard-glasses. No. 407. — Custard. One pint of new milk, two large eggs, one ounce of sugar, and a little nutmeg

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