Postum Custard

Ingredients

• Dissolve Instant Postum in + cup of boiling water.
• Dissolve the cornflour in 3 cup of the milk
• 2 pints milk
• 2 eggs
• 4 cup sugar
• 1 level tablespoonful butter
• 2 level teaspoonfuls salt

Method

1. 1

   Dissolve Instant Postum in boiling water.

2. 2

   Dissolve the cornflour in milk and heat the rest of the milk to near boiling point; then add cornflour and Postum, well beaten eggs, sugar, butter and salt.

3. 3

   Cook in double boiler, stirring continuously.

4. 4

   Cool in moulds and serve with whipped cream.

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 4. The excerpt below is the record exactly as published.

1 level tablespoonful butter 1-16 level teaspoonful salt ... Run together the butter, flour and sugar, % and add slowly the boiling water. Cook 5 minutes. Add salt. Flavour to taste or add glass of wine, 13 BAKED APPLES WiTH GRAPE Nuts, Eaa Noe 14 i dda ae . sar te eersoansi SN iy es GRAPE Nuts Fruit Sacap, Grape Nuts RaIsiIn Pig 15 i Whipped Cream Sauce Icupcream 2 level tablespoonfuls powdered sugar . 1 level teaspoonful vanilla flavouring Chill the cream, add sugar and flavouring, then whip or beat with an egg-beater until light and foamy. Foamy Pudding Sauce 1} cups sugar 1 level tablespoonful flour + cup butter 4 cup boiling water | 1 teaspoonful vanilla flavouring Mix flour, sugar and butter together. Add the boiling water gradually and cook over hot water until like thick cream. Flavour and serve with pudding, _ Pineapple Pudding Sauce Nahe I cup pineapple juice 2 level teaspoonfuls 1 level tablespoonful cornflour butter 4 level teaspoonful salt Cook in a double boiler or saucepan until clear. As the pudding is rich with fruit and the custard keeps it moist, only a little sauce is needed. instant Postum Jelly t level teaspoonful Instant Postum dissolved in + cup boiling water ; 4 box of plain gelatine moistened with 4 cup cold water Juice + lemon 4 cup sugar 14 cups boiling water Pour the boiling water over the moistened gelatine, stir until dissolved. Add other ingredients. Pour into a shallow granite or porcelain pan, having been rinsed with cold water, stand in a cool place to set. Cut into one-half-inch cubes and serve with whipped cream or custard sauce. Teal Grape-Nuts Strawberry Mould I cup Grape-Nuts 2 level tablespoonfuls # cup strawberries granulated gelatine I cup strawberry juice 4 cup sugar $ cup almonds (blanched) Dissolve the gelatine in 1 cup of boiling water. Add Sugar and strawberry juice. When it begins to harden add Grape Nuts, crushed almonds and straw- berries cutin halves. Mould and serve with whipped cream. Pineapple Jellied with Grape-Nuts + cup Grape-Nuts % cup grated tinned } cup crushed blanched pineapple almonds I pint boiling water I box pineapple-flavor gelatine 4 cup sugar Dissolve gelatine in boiling water, add sugar, Grape-Nuts, grated pineapple, crushed almonds, turn into several small or one large mould and set aside until jelly stiffens, 16 TOE Aaa NN RL NRE AITO R a a aa Sr aaa ann Tie | VARNA ota Cre WSU Mad fe LEER MRSC is i capi, ~ # cup Grape-Nuts 2 tablespoonfuls granulated 4+ cup sugar gelatine Juice of one lemon 4 cup cold water 2 pints water . 4 pound prunes pints of water some hours. Stew gently until prunes are tender. There should be 34 cups, after cooking. Soak gelatine in cold water five minutes, then dis- solve in boiling prune liquid ; add sugar, lemon juice and Grape-Nuts. Pour into moulds, let stand few hours, serve with cream. Grape-Nuts Raisin Pie 3 cup Grape Nuts 2+ cups hot water 4 cup raisins seeded and 4 cup vinegar chopped 3 tablespoonfuls 14 cups brown sugar butter Mix in order given, and cook for 10 minutes. Cool. Put into a paste-lined plate and cover with half- a lattice top. Trim edges neatly, moisten and finish with a half-inch strip of paste round the edge. Bake about 40 minutes. The oven should be hot for the first 15 minutes and then the heat should be reduced This recipe will serve six persons. | Fig Custard 2 level tablespoonfuls % pound figs Grape-Nuts 2 eggs 1 cup milk . Nutmeg or orange to flavor $ cup sugar rang ; Split the figs and line a plain buttered mould with them, placing seed side of figs next to mould. Beat the eggs, add milk, sugar, Grape-Nuts and flavouring. ‘Pour custard gently into mould, cover and steam until set. Postum Custard salt Dissolve Instant Postum in + cup of boiling water. Dissolve the cornflour in 3 cup of the milk and heat the rest of the milk to near boiling point; <n +o then add cornflour and Postum, well BO beaten eggs, sugar, butter and salt. . Cook in double boiler, stirring eS continuously. Cool in % moulds and serve with ‘e whipped cream, fs Wash prunes, cut in small pieces and soak in the two inch strips of paste placed half an inch apart to form — (Flour) © 4 level tablespoonfuls 2 level tablespoonfuls Instant Postum cornflour — ; 2 eggs : 1 level tablespoonful 2 pints milk butter 4 cup sugar

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