Jelly Custard
From Harper's cook book encyclopædia, 1902
Serves 1
Time: half an hour to prepare.
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 Harper's cook book encyclopædia (1902), page 105. The excerpt below is the record exactly as published.
Jelly Custard CUSTARDS Maraschino Flummery nut. Boil the gooseberries quickly, and, when soft, pulp them through a sieve. Add 34 lb. of sugar and the yolks of four eggs. Stir over the fire until thick, but the berries must not boil. Serve in a glass dish, or in cus- tard-glasses. Time, boil till soft — about fifteen minutes. Jelly Custard. — Put a pint of new milk into a saucepan, sweeten and flavor according to taste, and when it is lukewarm pour it over the yolks of six well-beaten, fresh eggs. Stir it over the fire until it is thick, but it must not boil ; then add I oz. of dis- solved gelatin
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