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Susan Gilbert's late nineteenth century British cookery manuscript
Page 146
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Almond Custards Take a pint of cream, set it on the fire, when it boils, put it to the yolks of 5 eggs well beaten and an ounce & half of almond beat fine, wine and sugar to your taste, then set it on the fire again to thicken, keep stirring it all the time, and when it is ready to boil put it in your glasses. Baked Custards Take 3 pints of milk, boil it with a few Bay-leaves, let it stand till cold, then put to it 18 Eggs well beaten, nutmeg & sugar to your taste, lay a crust at the bottom of your pans and half bake it before you put in your custard. A Trifle Cover the bottom of your dish with macaroons and sufficient Raisin wine to soak them through Make a rich custard pretty thick & when cool pour it over them & when quite cold, lay on whipped cream - if for the middle of a table it should be very high - if for a side dish rather low
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Almond Custards Take a pint of cream, set it on the fire, when it boils, put it to the yolks of 5 eggs well beaten and an ounce & half of almond beat fine, wine and sugar to your taste, then set it on the fire again to thicken, keep stirring it all the time, and when it is ready to boil put it in your glasses. Baked Custards Take 3 pints of milk, boil it with a few Bay-leaves, let it stand till cold, then put to it 18 Eggs well beaten, nutmeg & sugar to your taste, lay a crust at the bottom of your pans and half bake it before you put in your custard. A Trifle Cover the bottom of your dish with macaroons and sufficient Raisin wine to soak them through Make a rich custard pretty thick & when cool pour it over them & when quite cold, lay on whipped cream - if for the middle of a table it should be very high - if for a side dish rather low
Szathmary Culinary Manuscripts and Cookbooks
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