Custard Pudding

Ingredients

• five eggs
• five tablespoonfuls of sugar
• a pint and a half of rich milk
• half a teaspoonful of salt
• two well beaten eggs
• half a teaspoonful of flour
• two of corn-starch
• two of sugar
• a cup and a half of boiling milk
• a gill of sherry

Method

1. 1

   Beat eggs and add sugar, grated orange rind, milk, and salt.

2. 2

   Mix well and pour into buttered and sugared moulds.

3. 3

   Set in a pan of warm water and bake for three-quarters of an hour.

4. 4

   Serve with a sauce made of beaten eggs, flour, corn-starch, sugar, and boiling milk, thickened over the fire, then add sherry.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 36. The excerpt below is the record exactly as published.

custard pudding may be made from this well tried recipe: Beat five eggs and add to them five tablespoonfuls of sugar and the grated rind of an orange, a pint and a half of rich milk and half a teaspoon- ful of salt. Mix well and pour into small tin moulds, buttered and sugared before they are filled. Set the puddings in a pan of warm water and place in a mod- erate oven. Bake three-quarters of an hour, or until they are firm in the centre. Serve with a sauce made of two well beaten eggs, half a teaspoonful of flour, a teaspoonful of corn-starch and two of sugar. Mix these ingredients lightly to- gether and beat into them a cup and a half of boiling milk. Stir over the fire until the thickness of rich cream, then add a gill of sherry. Stir again for a couple of minutes and pour over the custards. 132 JULY 30TH "What say you to a piece of beef and mustard? A dish that I do love." — ^Shakespeake (''Taming of the Shrew")- PLAIN boiled beef can occasionally be substituted with profit for the usual roast or steak, and it is made very acceptable by serving with it a good mustard sauce, made by adding to one teacupful of boiling stock a tablespoonf ul of butter rubbed into a teaspoonful of flour, a tablespoonful of French mustard, a teaspoonful of dry English mustard, a tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful of salt

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