Custard Mould
From Cassell's dictionary of cookery, 1892
Serves 1
Time: twelve hours to stiffen. Sufficient for six or eight persons.
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 454. The excerpt below is the record exactly as published.
Custard Mould.— ^lako a rich custard {.^cc Custard a la Ecine). A\aien it has been thickened, and nearly cold, mix with it half an ounce of isinglass dissolved in a little hot millv. Whip it well for ten niinutcs, then pour into an oiled mould, or into live or six smaller moulds, and s«id it to table, with dissolved red currant jelly
Cook this with the app: pantry check, scaling, and the assistant.