Custard Tarts

Ingredients

• Puff paste
• Sugar
• 5 eggs
• 1 pt. milk
• Essence of lemou
• Sultanas

Method

1. 1

   Line some patty pans with a good puff paste, put about half a dozen sultanas in, then fill up with the custard, grate a little nutmeg over each and bake for about twenty minutes.

2. 2

   To make the custard, beat up the eggs with the sugar, and add the milk and essence of lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 87. The excerpt below is the record exactly as published.

1 pt. milk 1 cupful breadcrumbs 4 eggs 3 tablespoonfuls sugar Yanilla. Mode. — Boil the milk and mix the sugar and chocolate with it, pour it over the breadcrumbs into a basin, beat up the eggs well with the breadcrumbs and milk, pour into a buttered mould and steam until it sets. Allow to get cold and serve with custard sauce. 531— BAKED CUSTAED. 1 J pts. milk J cupful sugar 5 eggs Essence of lemon. Nutmeg. Mode. — Beat up the eggs well with the sugar and essence of lemon, then add the milk, a little at a time ; pour into a pie-dish, put a small piece of butter in, grate a little nutmeg over and bake for half an hour. 532— BOILED CUSTAED. 1 qt milk Yanilla 8 eggs Cupful sugar. Mode. — Boil the milk, beat up the eggs with the sugar and essence of lemon, pour in the boiling milk, stirring one way all the time ; pour back into a jug, stand the jug in a saucepan of boiling water on the fire, stir until it thickens, then stand aside until cool ; serve in custard glasses, with a little grated nutmeg or the white of the eggs beaten to a stiff froth on top. 533— ICED PUDDING. 1 J pts. boiled custard 1 box candied fruits ^ pt. milk. Mode.— -Make one and a half pints of boiled custard from the previous recipe, when cold, mix the half pint of milk with it ; put it in the ice cream machine, when frozen Pastry, Pies and Puddings, to the consistency of ice cream chop up the candied fruits, put in a mould, fill up with the ice cream, put on the lid and rub a little butter round the mould where the lid fits over. Cover with crushed ice and coarse salt for about an hour or an hour and a half ; turn out just before wanted. The moulds must have lids that fit well. 534— ICED SAGO PUDDING. 1 small cupful sago Vanilla 1 qt. milk 6 or 8 eggs Sugar. Mode. — Boil the sago with the milk until cooked, then beat up the eggs well, add the sugar, the essence of vanilla and the eggs to the sago, and stand until cold. Put into an ice cream machine until nearly set, stirring all the time, then place in moulds and bury in ice and salt, until required ; turn out just before using. 535— MACAEONI PUDDING. 4 ozs. macaroni Sugar 4 eggs Essence of lemon 1 pt. milk. Mode. — Put the macaroni on in water with a little salt, and allow it to boil for an hour or until tender, strain and put in a pie-dish, beat up the eg-gs well, add the milk and a small cupful of sugar, also a little essence of lemon, pour this over the macaroni and bake for twenty minutes. 536— EICE PUDDING. 1 cupful rice Small cupful sugar 4 eggs Essence of lemon or vanilla 1 pt. milk. Mode. — A cupful of rice boiled in plenty of water until tender, strain and put in a pie-dish ; beat up the eggs with the sugar, add the milk and essence of lemon or vanilla, pour over the rice and bake. Fastry^ Fies mid Fuddings. 537— PLAIN EICE PUDDING. 1 cupful rice 1 qt. milk ^ cupful sugar. Mode. — Put the rice, sugar and milk into a pie-dish and bake for two hours in a slow oven. 538— SUET PUDDING. J lb. suet 1 egg 1 lb. flour J cupful sugar J pt. water or milk. Mode. — Chop the suet very fine, rub well into the flour, add the sugar and a teaspoonful of salt, beat up the egg and add to the other ingredients, then pour on the milk or water (whichever you are using) ; have it moist enough to drop from a spoon, if too dry it will be heavy, dip the cloth in boiling water and sprinkle a little flour over it, put the pudding in this and tie securely ; drop into boiling water and boil from two to two and a half hours. Serve with jam, treacle or custard sauce. 539— CUSTAED TAETS. Puff paste Sugar 5 eggs Essence of lemou 1 pt. milk Sultanas

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