Custard to Hand with Apple Tart

Name: Custard to Hand with Apple Tart
Yield: 2 servings
Ingredients: half a pint of new milk; the rind of one lemon; half a pint of cream; the yolks of six eggs; a little sugar

From Mrs. Roundell's Practical cookery book, 1898

Serves 2

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 330. The excerpt below is the record exactly as published.

Custard to hand with Apple Tart. — Half a pint of new milk boiled with the rind of one lemon cut as thin as possible. Boil for ten minutes, add half a pint of cream and boil for ten minutes more. Strain into a basin, add a little sugar, and set to get cold. Beat the yolks of six eggs

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