Egg Custard
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 177. The excerpt below is the record exactly as published.
2 egg yolks, beaten slightly 2 tablespoons milk 2 egg whites, beaten slightly Few grains salt Add milk and salt to egg yolks. Strain into buttered cup, put in saucepan, surround with boiling water to half depth of cup, cover, cook over low heat until custard is firm. Cook whites in same way. Cool, cut in thin slices, then in fancy shapes. 426 THE BOSTON COOKING-SCHOOL COOK BOOK TOMATO ASPIC Use Jellied Mock Bouillon (p. 178) with 1 extra tablespoon gelatine. BIRDS IN ASPIC Clean, bone, stuff, and truss a bird (pp. 331-334). Steam over body bones or roast. If roasted, do not dredge with flour. Puta pan in ice water, cover bottom with aspic jelly mixture, and when firm garnish with truffles and egg custard
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