Fruit Custard

Ingredients

• y2 package granulated gelatine
• i c milk
• 3 c milk
• yolks of 4 eggs
• 6 t sugar
• % t salt
• i c fresh apricots
• a grating of nutmeg

Method

1. 1

   Soak gelatine in milk for 1 hour.

2. 2

   Heat remaining milk to boiling, add gelatine.

3. 3

   Beat yolks with sugar and salt, add slowly to hot milk while stirring.

4. 4

   Cook until thickened, then add apricots and nutmeg.

5. 5

   Pour into wet moulds and serve cold with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 223. The excerpt below is the record exactly as published.

fruit custard for dinner. 402 LESSONS IN COOKING LUNCHEON OR SUPPER Wednesday Lesson 248 SURPRISE ROLL BREAD AND BUTTER LEMON GEMS ICED TEA Surprise Roll Mince finely enough corned beef to fill i c ; also chop an equal amount of cold cooked potato, i slice onion, and 34 c sweet green pepper. Mix well together, add >4 t salt, dash cayenne, and i t chopped parsley. Press i^^ c cooked lima beans through a colander to remove the skins. Add i well beaten egg, and season with ^ t salt, and a dash of cayenne. Form the first mixture into a roll and cover the entire surface with the bean pulp. Lift carefully into a baking dish, brush the outside with melted butter, and bake until thoroughly heated. Serve with i c Medium White Sauce to which has been added if desired, i T minced green pepper, and ^4 t onion juice. Preparing the Meal About 3^ h before lunch time prepare the surprise roll and place in the oven. Make the iced tea, place some lemon gems on a plate, and set on the table, cut the bread and butter, and by this time the roll will be done and the lunch can be served. Immediately after lunch scald and peel tomatoes and set in a cold place until needed. DINNER Wednesday Lesson 249 FLANK CHOPS WITH MUSHROOM SAUCE NEW POTATOES BOILED WITH JACKETS ON STEAMED CORN ON COB SLICED TOMATOES COCOANUT CAKE FRUIT CUSTARD Flank Chops aRoII a flank steak according to directions given on page 46, insert wooden or metal skewers throughout the roll i inch apart, then cut between the skewers into chops, thus cutting across the grain, and broil until brown and tender. Season and serve with mushroom sauce. Either canned AUGUST MENUS 403 mushrooms heated in medium white sauce, as per page 339, or wild mushrooms sauted in butter may be used. Steamed Corn on the Cob Remove the husks and all the silk from 12 medium sized ears of corn. Put into a steamer over hot water and steam about 15 m or until the corn is tender. Serve at once. Re- serve 6 ears of corn for Friday luncheon. Cocoanut Cake Cream >2 c butter, add i^ c sugar and mix well to- gether. Mix and sift 2^ c flour, 3 t baking powder, ^ t salt, and add, alternately with i c milk to the sugar mixture, add I t vanilla; mix and beat well, then fold in the stiffly beaten whites of 4 eggs. Bake in layers. Cocoanut Frosting Add I c grated cocoanut to plain boiled frosting, p. 38. Fruit Custard Soak y2 package granulated gelatine in i c milk for i h. Heat 3 c milk to the boiling point and add the gelatine. Beat the yolks of 4 eggs with 6 t sugar and % t salt, and add slowly to the hot milk, stirring all the time. Cook until the mixture thickens slightly, then add i c fresh apri- cots, peeled and sliced, and a grating of nutmeg

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