Custard Pudding

Ingredients

• 4 eggs
• 2 oz. sugar
• 1 pint milk
• 1 oz. butter
• A little grated nutmeg

Method

1. 1

   Take the yolks of four and the whites of two eggs, beat them well with the sugar and seasonings, and pour on the milk, stirring all the time.

2. 2

   The pudding may be either baked or steamed.

3. 3

   If steamed, it will require half an hour; if baked, about twenty minutes in a moderately hot oven, and the dish must not be moved after it is put into the oven, until the eggs are set, or the custard is apt to become curdled.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 59. The excerpt below is the record exactly as published.

CUSTARD PUDDING. 4 eggs. I 2 oz. sugar. -A pint milk. I 1 oz. butter. A little grated nutmeg. Take the yolks of four and the whites of two eggs, beat them well with the sugar and seasonings, and pour on the milk, stirring all the time. The pudding may be either baked or steamed. If steamed, it will require half an hour; if baked, about twenty minutes in a moderately hot oven, and the dish must not be moved after it is put into the oven, until the eggs are set, or the custard is apt to become curdled. BREAD AND BUTTER PUDDING. 4 slices bread and butter. 1 pint milk

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