Fruit Custards

Ingredients

• one quart sweetened juice
• eight well-beaten eggs
• three pints new milk

Method

1. 1

   Stew any kind of fruit almost to a jelly, strain off juice, cool, and sweeten to taste.

2. 2

   To one quart sweetened juice add eight well-beaten eggs stirred into three pints new milk.

3. 3

   Boil in custard kettle, or bake thirty minutes.

4. 4

   Serve in cups or a deep dish as preferred either hot or cold.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 139. The excerpt below is the record exactly as published.

Fruit Custards. — Stew any kind of fruit almost to a jelly, strain off juice, cool, and sweeten to taste. To one quart sweetened 1 'nice add eight well-beaten eggs stirred into three pints new milk

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