Fruit Custard
From The home science cook book, 1902
A meringue may be made from the egg whites and placed on top.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.
Fruit Custard. Substitute from one-half cup to one cup of sweet- ened fruit pulp for part of the milk of the custard recipe, or put a layer of fruit in the bottom of the dish and pour the custard over before cooking. Part of the egg white may be reserved and a meringue put on top after the custard is baked. Caramel Custard. Melt a cup of sugar in a smooth frying-pan, stirring until it becomes a rich golden brown, then add a half Desserts. 167 cup of water, and stir until dissolved. Use about one- fourth of this to sweeten and flavor a custard made with one pint of hot milk and two or three eggs. Add a speck of salt and a half teaspoon of vanilla, strain into a mold, and bake or steam until firm. Serve with the remainder of the sirup as a sauce, adding water if it is too thick. Silver and Gold Custards. Beat the whites of four eggs slightly with one- fourth cup of sugar, add a speck of salt and a few drops of almond or vanilla extract, and one pint of scalded milk. Strain into molds and steam or bake in a moderate oven till firm. Scald another pint of milk and add to the beaten yolks of four eggs, cook till it begins to thicken, and add one-fourth cup of sugar and strain; flavor when cold. Turn the white custards from the molds and serve with the yellow around them. Soft or Boiled Custards. Scald one pint of milk, beat two eggs or the yolks of three eggs, mix part of the milk with the egg, and then turn back with the remainder of the milk. Cook in a double boiler, stirring constantly until it thickens and the foam disappears from the top. Add one-fourth cup of sugar, strain, cover, and cool. Then flavor with one-half teaspoon of vanilla or one-fourth tea- spoon of lemon or a few drops of almond extract. Floating Island. Make a soft custard with the yolks of eggs. When cold pour into a shallow glass dish. Beat the wrhites i68 Home Science Cook Book. stiff, sweeten, and heap in the center of the custard. This meringue may be flavored and colored by beating into it a little fruit juice. Panada. Bread or crackers cooked or soaked in milk or water is a foundation common to many "made dishes." This is a sort of porridge, and milk or water thickened with tapioca, arrowroot, corn-starch, or cereals is often used in the same way. It will be noticed that many of the following recipes may be divided into two parts, a porridge or panada and a custard. In all such cases the starch should have more cooking than the custard. Bread and cracker crumbs are already cooked, but rice, tapioca, and corn-starch should be cooked in the milk or water before the eggs are added. Fruit Custard. Make a thick custard by cooking two tablespoons of corn-starch with one pint of milk in a double boiler for twenty minutes, then adding the beaten yolks of two or three eggs, and last one-fourth cup of sugar. Have ready three oranges
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