Jelly Custard

Ingredients

• a pint of new milk
• the yolks of six well-beaten fresh eggs
• an ounce of dissolved isinglass
• pour over them a syrup flavoured with lemon-peel
• coloured with two or three drops of cochineal

Method

1. 1

   Put a pint of new milk into a saucepan, sweeten and flavour according to taste, and when it is lukewarm, pour it over the yolks of six well-beaten fresh eggs.

2. 2

   Stir it over the fire until it is thick, but it must not boil; then add an ounce of dissolved isinglass.

3. 3

   Soak half a dozen small moulds of different sizes in water, pour in the custard, and when firmly set, turn out the moulds, arrange them prettily on a dish, and pour over them a syrup flavoured with lemon-peel, and coloured with two or three drops of cochineal.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 766. The excerpt below is the record exactly as published.

Jelly Custard. — Put a pint of new milk into a saucepan, sweeten and flavour 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 boU ; then add an ounce of dissolved isin- glass. Soiik half a dozen small moulds of different sizes in water, pour in the custard, and when firmly set turn out the moulds, arrange them prettily on a dish, and pour over them a syrup flavoured with lemon-peel, and coloured with two or three drops of cochineal

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