Custard Sauce

Ingredients

• £ pint almond milk
• 3 egg yolks
• A little loaf sugar
• Vanilla

Method

1. 1

   Beat up the egg yolks, boil the milk, sugar, and vanilla together, and pour it over the eggs.

2. 2

   Place the custard into a jug, and stand this in a saucepan of boiling water.

3. 3

   Stir it over the fire until it begins to thicken.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 45. The excerpt below is the record exactly as published.

vanilla chocolate. 1 oz. arrowroot. 2 oz. castor sugar. £ pint boiling water. Grate the chocolate, mix it to a smooth paste with about a gill of boiling water, add a short ^ pint of boiling water, the castor sugar, and boil it all up. Mix the arrowroot to a smooth paste with a very little cold water, let it all boil together for a few minutes, and serve. 80 DAINTY DINNERS AND DISHES CRANBERRY SAUCE. (For use with venison , roast mutton , turlcey , etc.) 1 pint of cranberries. | 6 oz. castor sugar. gill water. Pick the cranberries, and wash them in cold water. Put them in an enamelled saucepan with sufficient water to cover. Oook them till tender, then add the sugar, and let it simmer very slowly as soon as the sugar is dissolved. Do not stir it, and the sauce will remain clear and the berries remain whole. If pre- ferred pulped, the sauce may be passed through a hair sieve. It can be served hot or cold. CUSTARD £ pint almond milk. 3 egg yolks. Beat up the egg yolks, boi SAUCE. A little loaf sugar

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