The Duke’s Custard
From Modern cookery, in all its branches, 1884
Serves 3
Adjust sweetness and color as desired.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 423. The excerpt below is the record exactly as published.
THE duke’s CUSTARD. Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morelia cherries as will cover thickly the bottom of the dish in which this is to be sent to table ; arrange them in it, and pour over them from a pint to a pint and a half of rich cold boiled custard ; garnish the edge with macaroons or Naples biscuits, or pile upon the custard some solid rose-coloured whipped cream, highly flavoured with brandy. Brandied Morelia cherries, \ to whole pint ; boiled custard, from 1 to H pi^; thick cream, \ pint or more; brandy, 1 to 2 glassesful ; CHAP, xxiii.] BWEET DISHES. 433 sugar, 2 to 3 oz. ; juice of \ large lemon; prepared cochineal, or carmine, 20 to 40 drops
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Cook this with the app: pantry check, scaling, and the assistant.