Soft Custard

Ingredients

• One quart of milk
• one scant half teacupful of sugar
• half a teaspoonful of salt
• the yolks of eight eggs
• whites of two
• one teaspoonful of lemon or vanilla flavor
• or half as much of almond

Method

1. 1

   Beat the sugar and eggs together, and add one cupful of milk.

2. 2

   Let the remainder of the milk come to a boil, pour it on the beaten mixture, and put this on the fire in the double boiler.

3. 3

   Stir until it begins to thicken, which will be in about five minutes, when add the salt, and let away to cool.

4. 4

   When cold, add the flavor.

5. 5

   Serve in custard glasses.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 152. The excerpt below is the record exactly as published.

soft custard of the yolks of the eggs, one pint of milk and three table- spoonfuls of sugar. When the charlotte is turned out on a dish, pour this around. Calfs Foot Jelly. Four calfs feet, six quarts of water, the juice of two lemons and rind of one, two cloves, a two-inch piece of stick cinna- mon, two cupfuls of sugar, a pint of wine, the whites and shells of two eggs. Wash the feet very carefully and put them on with the cold water. Boil gently until the water is reduced to two quarts ; then strain through a napkin, and set away to harden. In the morning scrape off all the fat and wipe the jelly with a clean towel. Break it up and put in a kettle with the other ingredients, having first beaten the whites of the eggs and the shells with half a cupful of cold water. Let the mixture come to a boil slowly, and set back for twenty minutes where it will keep at the boiling point. Strain through a napkin, mould, and set away to harden. "Wine Jelly. One box of gelatine, half a pint of cold water, a pint and a half of boiling water, one pint of sherry, one of sugar, the 20 308 MISS PAKLOA'S KEW COOK BOOK. juice of a lemon. Soak the gelatine two hours in the cold water. Pour the boiling water on it, and stir until dissolved. Add the lemon juice, sugar and wine. Strain through a nap- kin, turn into moulds, and, when cold, place in the ice chest for six or eight hours. One good way to mould this jelly is to pour some of it into the mould, harden it a little, put in a layer of strawberries, pour in jelly to set them, and then enough to make another layer, then put in more berries, and a third layer of jelly, and so continue, until all the jelly has been used. Cider Jelly. A box of gelatine, one pint of sugar, a quart and half a pint of cider, half a pint of cold water. Soak the gelatine in the cold water for two hours. Let the cider come to a boil, and pour it on the gelatine. Add the sugar, strain through a napkin, and turn into moulds. When cold, place in the refrigerator for six or eight hours. Lemon Jelly. Two cupfuls of sugar, one of lemon juice, one quart of boil- ing water, one cupful of cold water, a box of gelatine. Soak the gelatine in the cold water for two hours. Pour the boil- ing water on it, add the sugar and lemon juice, strain through a napkin, mould and harden. Orange Jelly. One box of gelatine, one pint of orange juice, the juice of a lemon, one pint of sugar, a pint and a half of boiling water, half a pint of cold water, the white and shell of an egg. Soak the gelatine as for the other jellies. Add the boiling water, sugar, the fruit juice, and the white and shell of the egg, beaten with two table- spoonfuls of cold water. Let the mixture come to a boil, and set back for twenty minutes where it will keep hot, but will not boil. Strain through a DESSERT. 309 napkin. A pretty way to mould this jelly is to fill the mould to the depth of two inches with liquid jelly, and, when this is hardened, put on a layer of oranges, divided into eighths ; to pour on a little more jelly, to set the fruit, and then fill up with jelly. Keep in the ice chest for six or eight hours. Currant Jelly. Make the same as wine jelly, using a pint of currant juice instead of wine. Strawberry Jelly. Three pints of ripe strawberries, a box of gelatine, a pint of sugar, one pint of boiling water, half a pint of cold water, the juice of a lemon. Soak the gelatine for two hours in the cold water. Mash the berries with the sugar, and let them stand two hours. Pour the boiling water on the fruit and sugar. Press the juice from the strawberries and add it and the lemon juice to the dissolved gelatine. Strain through a napkin, pour into moulds, and harden. Raspberry jelly is made in the same way. Pineapple Jelly. A pint-and-a-half can of pineapple, a scant pint of sugar, the white and shell of an egg, a box of gelatine, the juice of a lemon, one quart of boiling water, half a pint of cold water. Cut the pineapple in fine pieces, put with the boiling water and simmer gently twenty minutes. Soak the gelatine in the cold water for two hours. Add it, the sugar, lemon and pineapple juice, and the white and shell of the egg to the boiling mixture. Let this boil up once, and set back for twenty minutes where it will keep hot, but will not boil. Strain through a napkin, turn into moulds and set away to harden. Coffee Jelly. One pint of sugar, one of strong coffee, a pint and a half of boiling water, half a pint of cold water, a box of gelatine. 310 MISS PARLOA'S NEW COOK BOOK. Soak the gelatine two hours in the cold water. Pour the boiling water on it, and when it is dissolved, add the sugar and coffee. Strain, turn into moulds, and set away to harden. This is to be served with sugar and cream. Soft Custard. One quart of milk, one scant half teacupful of sugar, half a teaspoonful of salt, the yolks of eight eggs and whites of two, one teaspoonful of lemon or vanilla flavor, or half as much of almond

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