Dried Peach Custard

Ingredients

• dried peaches
• 1 egg well beaten
• 1/4 cup of milk

Method

1. 1

   Stew dried peaches until perfectly soft; stand aside to cool.

2. 2

   When cold, beat with egg beater until smooth and light, sweeten to taste.

3. 3

   To every cup of this pulp add 1 egg well beaten and 1/4 cup of milk; beat all well together.

4. 4

   Pour into pie tins, lined with a good plain paste.

5. 5

   Bake in a quick oven for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 13. The excerpt below is the record exactly as published.

eggs well beaten, y2 cup of powdered sugar, 1 table- spoonful flour, and 1 cup cider. Beat all well together. Pour this into two pie tins, that have been lined with good paste and bake in a quick oven for 30 minutes. Beat the whites to a stiff froth ; add 2 tablespoon- fuls powdered sugar, mix ; heap on the pies, return to the oven a moment to brown. — "Table Talk," Phila. 24. — Boston Plum Pudding. One and a half pounds raisins, 1 loaf baker's bread, 1 nutmeg, 1 tablespoonful each of ginger, ground cinnamon and ground cloves. Cut the bread into very thin slices and butter them very thick. Butter the bot- toms and sides of a porcelain dish, put into it a layer of bread ; sprinkle some of the spice over it (after they have been mixed together,) then a layer of raisins, and so on until the 42 March* dish is full. Take i qt. milk and make it very sweet, add to this 2 eggs well beaten ; pour this over the bread the evening before you use the pudding. Next morning add to it one pint of milk well sweetened and 1 egg. Cover the dish, and bake 2l/z hours. To be eaten with wine sauce. 25. — Chocolate Pudding. Put 2 cups of stale bread coarsely crumbed into a well greased melon mould. The mould may be first decorated with candied fruit. Put 1 pt. milk over the fire in a double boiler. Beat 3 eggs with a cup of sugar until light. Add this to the hot milk, stir over the fire until it thickens, then re- move, add 2 ozs. of grated chocolate. Pour this while hot over the crumbs, and when cold stir in 1 pt. cream whipped and a tea- spoonful vanilla sugar. Put the lid on the mould, pack it in salt and ice for at least 2 hours. Half the quantity will be sufficient for eight persons.—" Table Talk," Phila. 26. — Tapioca Rouge. Soak 4 tablespoonfuls tapioca and boil un- til thick and clear. Stir into this while boil- 4:; March. ing a cup of red currant jelly, when thor- oughly blended put into a mould, to be eaten cold with cream. 27. — Currant Pudding. One cup finely chopped suet, 1 cup dried currants, y$ cup molasses, 2/3 Cup milk or water, 1 teaspoonful allspice, cloves and cinnamon mixed, 3 cups flour; mix well and steam 3 hours. 28. — Rice Pudding. Put 2 tablespoon fuls of rice and 2 table- spoonfuls of sugar into 1 qt. new milk, stir until the sugar dissolves, add a grating of nutmeg, and if you like j4 cup raisins. Place the pan in the oven and cook very slowly about ij4 hours; stirring the pudding every 2 minutes until the last half hour. If the oven is too hot the pudding will be too thick.— From « Table Talk," Phila. 29. — Baked Bananas. Strip a narrow piece of skin from the flat side of the banana. Place them in a baking pan, this side up, sprinkle thickly with gran- 44 March. ulated sugar, and bake in a moderate oven until soft and tender. It requires about 30 minutes. — "Table Talk." 30. — Apple Pudding. One-half pound strained apples, 6 ounces sugar, 3 ounces butter, 6 eggs, a few spoon- fuls cream, 1 glass wine, spice to taste. 31.— Souffle Pudding. One quart milk, 6 tablespoonfuls flour, wet the flour with some of the cold milk, and rub until it forms a smooth paste. Boil the rest of the milk, and pour it on the flour, stirring well. Then put it away to cool for several hours. When quite cold add the yolks of 6 eggs, then the whites, beaten very stiff. Beat the whole thoroughly until it becomes very light. Bake for y2 hour and serve hot with hard sauce. 45 APRIL. i. — Duchess Cake with Raspberry Filling. Put y2 pt. of water, 2 ozs. butter on to boil, then add 4 ozs. flour; stir until you have a thick paste, take from the fire and add 1 at a time, 4 eggs, mixing and heating each before the other is added. Line baking pans with greased paper and take about ^ tablespoonful of the mixture and place it in an oval form, being careful that they do not touch each other; brush them over with beaten egg and bake in a moderate oven for at least 30 or 35 minutes. When they are done they will be very light and hollow. Take them from the oven, make a hole through the middle and fill the inside with raspberry jam. Ice the tops with soft icing and when cold they are ready to serve. — From " Table Talk," Phila.. 4G April. 2. — Dried Peach Custard. Stew dried peaches until perfectly soft' stand aside to cool. When cold, beat wit egg beater until smooth and light, sweeten r taste. To every cup of this pulp add i eg^ well beaten and j4 cup of milk

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