Solid Custard

Ingredients

• one quarter pint cream
• one quarter pint milk
• one quarter ounce gelatine
• the yolks of two eggs
• two ounces of sugar
• one small tea-spoonful essence of vanilla

Method

1. 1

   Soak the gelatine in a small basin with one gill of milk for ten minutes, then add the sugar and the remainder of the milk.

2. 2

   Pour all into a saucepan, and stir over the fire until boiling.

3. 3

   Take the pan from the fire, and when the mixture is almost cold add the cream and vanilla.

4. 4

   Beat the eggs until very light, pour over them the mixture in the saucepan; pour all back into the pan, return to the fire, and stir until very hot, but do not let it boil.

5. 5

   Allow to cool, stirring frequently.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 114. The excerpt below is the record exactly as published.

Solid Custard. — One quarter pint cream, one quarter pint milk, one quarter ounce gelatine, the yolks of two eggs, two ounces of sugar, one small tea-spoonful essence of vanilla

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