Snow Custard

Ingredients

• One quart of sweet milk
• five eggs
• pinch of salt
• two tablespoonfuls of cornstarch
• flavor with lemon

Method

1. 1

   Set the milk on top of the stove in a clean vessel, then separate the eggs, beat the whites into a stiff froth; when the milk is scalding hot, slip the whites on top of the milk, turning them gently.

2. 2

   Lift them out on a plate; whip up the yolks with one cup of sugar, stir the scalding milk into the eggs gradually, set it on the stove, and let it come to a boil.

3. 3

   Add the salt and cornstarch, stirring constantly.

4. 4

   The moment it boils, lift it off, flavor with lemon or vanilla, let it get cold, put it in a glass dish, and put the froth on top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 120. The excerpt below is the record exactly as published.

two tablespoonfuls of cornstarch, dissolved in a little cold milk, and added to the custard, improves it very much. Creams and custards that are frozen, must have at least one-third more sugar than those which are not to undergo this process. In heating the milk for custards, do not let it quite boil before adding the yolks. Take the scalding milk from the fire, and instead of pouring the beaten eggs into it, put a teaspoonful of the milk to them, beating well all the while, adding more milk as you mix, till you get it all in. Eeturn all to the fire, and scald until the mixture is of the right consistency. Fifteen minutes should thicken a quart. Stir constantly. Custards are much nicer and lighter if the yolks and whites are beaten separately, the latter stirred in at the last. To WHIP CREAM. First, let the bowl and the whisk be not only scrupulously clean, but let them be cold. If a whisk has been hanging in the hot atmosphere of a kitchen, it is not fit to whip cream with. The whisk as well as the bowl should be rinsed in cold water be- fore they are used. The old fashioned osier whisk is preferable to a tinned one. Let the operation be carried on in the pantry, or in a room where there is no fire, and when the weather is hot, place the bowl on ice, or in a larger bowl containing cold water. As to the mode of whipping, the whisk should be held lightly in the hand, and we know no better expression to describe the way to work than that the whisk should be used in a playful manner. 202 CUSTARDS, CKEAMS, ETC. Some cooks will put into the cream a small quantity of gelatine, dissolved in milk, or the white of an egg, or a pinch of gum tragacanth, all of which will, no doubt, help the frothing. SNOW CUSTARD. One quart of sweet milk, five eggs, pinch of salt, two table- spoonfuls of cornstarch; flavor with lemon

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