The Queen’s Custard

Name: The Queen’s Custard
Yield: 3 servings
Ingredients: a pint and a half of boiling cream; the beaten and strained yolks of twelve new-laid eggs; three ounces of sugar; the smallest pinch of salt; a glass and a half of noyau, maraschino, or cuirasseau

From Modern cookery, in all its branches, 1884

Serves 3

Adjust flavoring to preference.

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 422. The excerpt below is the record exactly as published.

THE QUEEN’S CUSTARD. On the beaten and strained yolks of twelve new-laid eggs pour a pint and a half of boiling cream which has been sweetened, with three ounces of sugar; add the smallest pinch of salt, and thicken the custard as usual. When nearly cold, flavour it with a glass and a half of noyau, maraschino, or cuirasseau

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