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Susan Gilbert cookbook, 1848-1887
Page 146
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Almond Custard 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 bottoms 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 Custard 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 bottoms 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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