Custard, Boiled (cheap).— Simmer three
pints of milk for half an hour in a well-lined
saucepan, with lemon or cinnamon to flavour
the liquid. Strain it and add a table-spoonful
of ground rice or arrowroot smootlily mi.xcd
in half a wine-glassful of cold milk. Beat up
the yolks of three eggs and add them, with
three ounces of sugar, to the rest. Stir the
custard gently and steadily till it thickens, but
do not boil it or it wiU curdle. This is a good
custard for puddings. Probable cost, lid. If
served in cups, sufficient for twelve.
Custard, Cherry. — Make a rich custard
(sec Custard a la Heine). Put six or eight
macaroons at the bottom of a glass dish, and
over these lay a cupful of cherries which have
been used for making cherry-brandy, with
theii- juice, ^^^len the macaroons have ab-
sorbed tho juice, pour the custard over them,
and garnish the dish with macaroons and
cherries. Time, one hour. Probable cost,
2s. 6d., exclusive of the cherry-brandy. Suffi-
cient for a good-sized dish.
Custard, Common.— Put a pint of milk✪ Custard, Boiled
into a clean saucepan, with a pieco_ of thin
lemon-rind or half an inch of stick cinnamon.
Let it simmer gently for a ([uarter of an hour,
till it is ijleasantly flavoured. Mix a tea-
spoonful of arrowroot, ground rice, or flour very
smoothly with three table-spoonfuls of cold
milk. Add the yolk of an egg well beaten,
and strain the hot milk upon them. Place it>
on the fire for a few minutes to thicken, stirring
it all the time. A dessert-spoonful of brandy
is an improvement. Probable cost, 4d. Suffi-
cient for a pint of custard.
Custard, Excellent.— Put a pint of new
milk, and half a pint of good cream into a
saucepan, with a bay-leaf, the thin rind of a
lemon, and two table- spoonfuls of sifted sugar.
Simmer the liquid gently for twenty minutes.
Then strain it. and add to it gradually the
well-beaten yolks of five eggs. Pour the
mixture from one jug to another for a minute
or two. Then place it in one of the jugs in a
saucepan of warm water. Put this on the fire,
and stir the custard until it thickens. Poiu- it
out ; add a wine-glassful of brandy✪ Custard, Excellent, and con-
tinue stirring until the custard is cold. Serve
in glasses, and put a ratafia on the top of each
custard. Time, altogether, three-quarters of an
hour. Probable cost, Is. Gd. Sufficient for
nearly a quart of custard.
Custard, Lemon, without Milk or
Cream.— Put three ounces of loaf sugar, the
thin rind and strained juice of two lemons, and
a piiit of hot water into a basin. Let it stand
for three-quarters of an hour, or until the flavour
of the lemon-rind is extracted. Thoioughly
beat tho yolks of four eggs✪ Custard, Lemon, without Milk or Cream. Mix them with
tho water, first straining it, and put it on the
fire to thicken for ten minutes. It must not
boil. Servo in custard-glasses. Probable cost,
8d. Sufficient for a pint of custard.
Page 453 · 7 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Custard, Boiled (cheap).— Simmer three pints of milk for half an hour in a well-lined saucepan, with lemon or cinnamon to flavour the liquid. Strain it and add a table-spoonful of ground rice or arrowroot smoothly mixed in half a wine-glassful of cold milk. Beat up the yolks of three eggs and add them, with three ounces of sugar, to the rest. Stir the custard gently and steadily till it thickens, but do not boil it or it will curdle. This is a good custard for puddings. Probable cost, lid. If served in cups, sufficient for twelve.
Custard, Cherry. — Make a rich custard (sec Custard a la Heine). Put six or eight
macaroons at the bottom of a glass dish, and over these lay a cupful of cherries which have been used for making cherry-brandy, with theii- juice, When the macaroons have absorbed tho juice, pour the custard over them, and garnish the dish with macaroons and cherries. Time, one hour. Probable cost, 2s. 6d., exclusive of the cherry-brandy. Sufficient for a good-sized dish. Custard, Common.— Put a pint of milk
into a clean saucepan, with a piece of thin lemon-rind or half an inch of stick cinnamon. Let it simmer gently for a quarter of an hour, till it is pleasantly flavoured. Mix a teaspoonful of arrowroot, ground rice, or flour very smoothly with three table-spoonfuls of cold milk. Add the yolk of an egg well beaten, and strain the hot milk upon them. Place it on the fire for a few minutes to thicken, stirring it all the time. A dessert-spoonful of brandy is an improvement. Probable cost, 4d. Sufficient for a pint of custard.
Custard, Excellent.— Put a pint of new milk, and half a pint of good cream into a saucepan, with a bay-leaf, the thin rind of a lemon, and two table- spoonfuls of sifted sugar. Simmer the liquid gently for twenty minutes. Then strain it. and add to it gradually the well-beaten yolks of five eggs. Pour the mixture from one jug to another for a minute or two. Then place it in one of the jugs in a saucepan of warm water. Put this on the fire, and stir the custard until it thickens. Pour it out ; add a wine-glassful of brandy, and continue stirring until the custard is cold. Serve in glasses, and put a ratafia on the top of each custard. Time, altogether, three-quarters of an hour. Probable cost, Is. Gd. Sufficient for nearly a quart of custard.
Custard, Lemon, without Milk or Cream.— Put three ounces of loaf sugar, the thin rind and strained juice of two lemons, and a pint of hot water into a basin. Let it stand for three-quarters of an hour, or until the flavour of the lemon-rind is extracted. Thoroughly beat the yolks of four eggs. Mix them with the water, first straining it, and put it on the fire to thicken for ten minutes. It must not boil. Servo in custard-glasses. Probable cost, 8d. Sufficient for a pint of custard.
Records on this page
Custard Baked in a CrustCustard, BoiledCustard, Boiled (cheap)Custard, CherryCustard, CommonCustard, ExcellentCustard, Lemon, without Milk or Cream