Fig Custard

Ingredients

• ^ lb. fig.s.
• 4 yolks of eggs.
• 2 whiles of eggs.
• I pint milk.
• I tablespoonful sugar.
• h oz. gelatine.
• Vanilla flavouring.

Method

1. 1

   Wash figs, and put on to stew; beat up eggs and sugar together.

2. 2

   Put on milk to heat and pour over eggs.

3. 3

   Put into saucepan and heat, very carefully, as it curdles easily — when it thickens take off, and pour into basin.

4. 4

   Put gelatine on with a little milk, and melt.

5. 5

   Strain custard and gelatine through a strainer, chop figs, and stir among it.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 34. The excerpt below is the record exactly as published.

yolks of eggs. Miss StEN HOUSE. “FAROLA” MILK PUDDING ozs. of medium or fine i pint of milk, farola (Marshall’s). i oz. of sugar. ^ oz. of butter (]rease a pie-dish with a small piece of butter. Make the milk hot, reserving a small quantity with which to blend the The Perfect Wheat Foods DAINTY. NOURISHING. “ FAROLA is immeasurably superior to Arrowroot, Corn Flour, Sago, etc. With milk it forms exquLsite pucklings, and in the nursery it will prove a valuable variety which children will take with avidity.’ — Liverpool Medico-Chirurgical Jom nal. Awarded Gold Medals at the two Important Inter- national Exhibitions held in 1886 — Edinburgh and Liverpool — two years before any imitations were in the mai-ket. FAROLA is a highly-refined preparation of Wheat, which conserves all the nutritive elements and fine flavour naturally belonging to the purest part of the grain. All irritating and indigestible matter has been removed by careful treatment, mechanical means only being employed. FAROLA will satisfy a robust appetite, but it is specially suited for invalids’and children. Is similar in constitution and purity to Farola, but is in the form ot large granules, and is therefore specially suited for making such dishes as Porridge, Steamed Pudding, &c. Samples will be sent free on application p— V •-« — k JAMES MARSHALL (Glasgow), Ltd. 25 East Cumberland Street GLASGOW 80 Farola. Cook for 5 minutes, and add the sugar. Pour the mixture into the pie-dish, place a few pieces of butter on the top, and cook in the oven for 15 to 20 minutes. Marshall’s “ Farola.” FIG CUSTARD. ^ lb. fig.s. 4 yolks and 2 whiles of eggs. I pint milk. I tablespoonful sugar. h oz. gelatine. Vanilla flavouring.

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