White Custard

Ingredients

• White of one egg
• 1/2 tb sugar
• a very little salt
• 1 c scalded milk
• 1 tp vanilla
• 1 tp butter

Method

1. 1

   Scald the milk as for yellow custard.

2. 2

   Beat the egg white slightly, add sugar and salt.

3. 3

   Add milk and proceed as directed for yellow custard.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 40. The excerpt below is the record exactly as published.

white custard. Yellow Custard Materials used: Class Rule Home Rule 1 c scalded milk 4 c scalded milk 1 egg 4 eggs 1 tb sugar . | c sugar a very little salt i tp salt a few grains of nutmeg a few grains of nutmeg or cinnamon or cinnamon i tp butter 1 tp butter Digitized by Google 'i02 DOMESTIC SCIENCE White Custard •JlkteridS'TOetf: ••* Class Rule White of one egg ^ tb sugar a very little salt i c scalded milk J tp vanilla i tp butter Utensils needed: Double boiler bowl egg beater measuring cup teaspoon strainer Yellow Custard Work to be done: 1. Place milk in double boiler to scald, appear on the edges, it is scalded.) Home Rule whites of 4 eggs J c sugar i tp salt 2 c scalded milk I tp vanilla 1 tp butter pan containing hot water mold (in which to bake custard) case knife silver knife (When bubbles Fig. 47. — Straining Custard into Mold Fig. 48. — Testing with Knife 2. Break whole egg into the bowl and beat sUghtly. • 3. Stir in the sugar and salt. 4. Add scalded milk, stirring slowly all the time. Digitized by Google EGGS 103 5. Butter the mold. 6. Strain the mixture into this mold. 7. Sprinkle a little nutmeg over the top. 8. Set the mold in the pan containing hot water and place in a moderate oven. 9. To test the custard, insert a silver knife in it. When the knife comes* out clean, the custard is done. White Custard 1. Scald the milk as for yellow custard. 2. Beat the white of egg slightly, and add sugar and salt. 3. Add milk and proceed as directed above. Principles: Custards are a combination of eggs and milk cooked just enough to give firmness to the albumen. In the best custards nothing but eggs, milk, sugar, salt, and flavoring are used. Two yolks may satisfactorily be used as one egg. Starches are sometimes added, in which case fewer eggs are needed, as the starch helps to give the necessary firmness. There are two classes of custards, the firm and the liquid, due to a difference in the way they are cooked. The latter are stirred all the time that they are cooking, while the former are not touched. There is also a difference in the place each has in a m^nu, the liquid serving simply as a sauce to other dessert, while the former is itself a dessert. In both cases the vessel in which the custard is cooked should be placed within another of hot, not boiUng, water, for eggs should be cooked below the boiling point. A liquid custard is done when a silver spoon inserted in it becomes coated. A firm custard is done when the albumen has become so set that it gives a jelly-Uke consistency to the whole mass and a silver knife thrust into it comes out clean. When a custard is full of holes, or curdles, or becomes watery when cut, it has been cooked at too high a temperature. Digitized by Google 104 DOMESTIC SCIENCE Serving: Custards belong in the list of dishes served cold. They are used as desserts at luncheon or dinner. If baked in individual molds, they may be served in them, but it is better to turn each out into a suitable individual dish, and serve. When served from a large dish, place this in a casserole and place upon the table in front of the hostess with the individual serving dishes at her left, or if there is no casserole, fold a napkin about the large dish and set on a large round platter for serving. Table manners: Rule : Speak only in low well-modulated tones at the table, A loud voice is never in good taste in company, and least of all at the table. When ohe person talks in a loud voice, no one else can converse with ease, and it amounts to a monopoly of the conversation by one — which is never in good taste. Low, pleasant tones are one mark of good breeding. Cleaning up: Observe the directions for egg dishes. What has been learned: 1. There are two kinds of custards, the firm and the liquid. 2. Liquid custards are used as sauces; firm custards are used for desserts. 3. Liquid custards are stirred while cooking; firm custards are not. 4. Liquid custards are done when the inserted knife is coated; firm custards are done when the inserted knife is clean. Lesson XXXVn Caramel Custard Materials used: Class Rule Home Rule i c scalded milk tt tp salt 4 c scalded milk § tp salt i egg i tp vanilla 5 eggs 1 tp vanilla

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