Invalid Custard
From Household cookery, 1905
The water in the pan must not boil again, or the custard will curdle.
Presented as published in 1905. 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 Household cookery (1905) by E. Crichton, page 36. The excerpt below is the record exactly as published.
Invalid Custard 1 fresh egg. i tea-spoonful sugar. \ pint milk. Small piece of butter. Method, — Beat egg with sugar, add milk, strain into a buttered cup, cover with an ungreased paper. Place in a saucepan of boiling water, not allowing water to come more than halfway up the cup. Put lid on the pan, set by the fire till custard feels firm in the centre. (The water in the pan must not boil again, or the custard will curdle.) Remove from pan, let it stand a few minutes to shrink, then turn out. Raw-'beef Sandwiches 2 oz. lean beef. Some thin slices of bread and butter. Method, — Shred or scrape the beef finely and rub through a wire sieve ; spread the beef over slices of thin bread and butter. Sprinkle lightly with salt and pepper, put another slice of bread and butter on the top. Remove the crust and cut into small neat pieces. Lemonade I lemon. i oz. sugar. I pint boiling water. Method, — Wipe the lemon with a clean cloth, cut off the rind very thinly (do not use the white ; this makes the lemonade bitter). Put in a jug with the strained juice and sugar. Add boiling water, stir well, cover, strain when cold. 84 HOUSEHOLD COOKERY Lemon Solid \ oz. gelatine. i pint milk.
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Cook this with the app: pantry check, scaling, and the assistant.