Fig Custard

Ingredients

• Quarter-pound figs
• Two yolks of egg
• one white of egg
• One dessertspoonful sugar
• A little vanilla essence
• Quarter-ounce gelatine
• Half a pint milk

Method

1. 1

   Stew the figs in a little water until tender, then chop them finely.

2. 2

   Heat the milk in a saucepan.

3. 3

   Mix the sugar and eggs well together, and pour over them the hot milk; strain into the rinsed pan and stir until thick, but do not boil.

4. 4

   Pour the custard into a bowl, add the figs and the gelatine dissolved in two tablespoonfuls of water, and the flavouring.

5. 5

   When cool, pour the mixture into a mould, which should be first rinsed in cold water.

6. 6

   Put it into a cool place.

7. 7

   When firm, turn out.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 45. The excerpt below is the record exactly as published.

Fig Custard* Quarter-pound figs. Two yolks and one white of egg- One dessertspoonful sugar. A little vanilla essence. Quarter-ounce gelatine. Half a pint milk. Stew the figs in a little water until tender, then chop them finely. Heat the milk in a saucepan. Mix the sugar and eggs well together, and pour over them the hot milk ; strain into the rinsed pan and stir until thick, but do not boil. Pour the custard into a bowl, add the figs and the gelatine dissolved in two tablespoonfuls of water, and the flavouring. When cool, pour the mixture into a mould, which should be first rinsed in cold water. Put it into a cool place. When firm, turn out. Chocolate Shape* Three ounces of stick choco- late. Three gills milk. Sugar to sweeten. A few drops vanilla essence. Half an ounce gelatine (light weight). Two yolks of egg

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