Soft Custard

Ingredients

• 2 c milk
• ^ c sugar
• % t salt
• 3 egg yolks

Method

1. 1

   Scald milk with sugar and salt.

2. 2

   Beat egg yolks and add to hot milk gradually.

3. 3

   Cook over hot water, stirring constantly until it coats the spoon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 182. The excerpt below is the record exactly as published.

soft custard for the fruit cream for dinner. Monday Luncheon — Cost Food Units Spanish Omelet $0.20 995 Rice Dessert 085 1,080 5.5 oz. Bread and Butter 038 600 Molasses Cookies (14 Recipe) 037 816 Total Luncheon $0.36 3,491 DINNER Monday Lesson 198 DEVILLED STEAK STEAMED POTATOES STRING BEANS — BUTTER SAUCE FRUIT CREAM CAKE Devilled Steak Melt 2 T butter in a frying pan, slice one onion into it and saute gently until golden brown in color, then remove from the butter. Cut i flank steak into pieces 3 inches long, and 2 inches wide, dredge them lightly in 2 T flour, and saute in the butter until well browned. Remove the meat from the frying pan,_ add i t salt, >^ t pepper, }i t paprika, i t mus- tard, 3 t vinegar, and the flour remaining after dredging the pieces of meat. Mix all together and add 2 c boiling water. Replace the steak in the pan, cover closely, and sim- mer gently i h or until the steak is tender. Dish onto a hot platter and pour the gravy around it. Steamed Potatoes Wash and scrape 6 medium sized potatoes, place in a steamer, set over the meat, cover closely and steam until tender, about i h. String Beans Break off the ends from the string beans, removing all the strings at the same time, then break into i inch lengths. Wash well, cover with cold water, and bring quickly to the boiling point. Drain, cover with hot water, adding i t salt for each quart of water, boil gently until tender, 40 to 60 m. The first quick boiling and draining removes the strong flavor string beans often have, and hence a more delicate flavor results. Use just enough water to keep from burning. Drain, add 2 T butter for i quart of beans, dash of pepper, shake well in the pan, and serve at once. JVNE MENUS 329 Fruit Cream Make a soft custard and pour it over fresh fruit. Let stand until ice cold, then serve with a meringue or whipped cream. Soft Custard .Scald 2 c milk to which have been added ^ c sugar, and % t salt. Beat 3 egg yolks

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