SNOW CUSTARD

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Half a package of Cox's gelatin, three eggs, two cups of sugar, juice of one lemon; soak the gelatin one hour in a teacup of cold water, add one pint boiling water, stir until thoroughly dissolved, add two thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatin is quite cold whip it into the whites, a spoonful at a time from half an hour to an hour. Whip steadily and evenly, and when all is stiff pour in a mold, or in a dozen egg-glasses previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish. Make a custard of one and a half pints milk, yolks of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue or snow-balls are turned out of the mold, pour this around the base.

LEMON CUSTARD

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Beat the yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine, and one half glass brandy; give the whole a good boil, and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons, with the juice of three, and sugar to taste, into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar cannot be given. Ordinary lemons require three gills. It will be safe to begin with that quantity, more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together, pour in gradually while beating the other ingredients; put all in a pail, set in a pot of boiling water, and stir until thick as boiled custard; strain it in a deep dish; when cool place on ice. Serve in glasses.

BOILED CUSTARD

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One quart milk, eight eggs, one half pound of sugar; beat to a good froth the eggs and sugar. Put the milk in a tin pail and set it in boiling water; pour in the eggs and sugar and stir it until it thickens.

Maple Custard

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Alice Spalsbury

One-third cup maple syrup; fill with sweet milk; 1 egg, slightly beaten; salt. Steam about 15 minutes. (No sugar).

TAPIOCA CUSTARD

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: MARY H. HIMES

Two tablespoons tapioca soaked over night, 1 pt. milk heated with the tapioca. Beat yolks of 2 eggs and 1/2 cup of sugar, add to the milk, stir constantly till it thickens, not boils; 1/2 teaspoon vanilla. Beat whites and add while the custard is hot.

APPLE CUSTARD

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: MRS. D. M. LICHTY

Cook 12 apples as for sauce, beat well with an egg beater, sweeten, and add the juice of 1 lemon, whip the whites of 4 eggs to a stiff froth, and mix with the apples. Make a custard of 1 1/2 pts. of rich milk, one large cupful of sugar, and the yolks of 4 eggs. When perfectly cold pour over the apple mixture, which must be stiff and cold to prevent rising in the custard. Finally whip 1/2 pt. of rich cream and spread on top of the custard.

WHITE CUSTARDS

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: FLORA B. STURGEON

Stir until liquid 4 whites of egg, pour over this 1 1/2 pts. of hot milk, or milk and cream mixed, sweeten and flavor to taste, pour into cups set it a pan of water, cover the cups with a thick brown paper to prevent the coloring of the custards, and bake them in a moderate oven until they are firm. Serve cold with whipped cream. Use powdered sugar in sweetening the custards, and be sure it is thoroughly dissolved by the hot milk.

HEAVENLY HASH

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: MRS. L. TRASK

Strain the juice from 1 pt. of cherries or red raspberries and place in a sauce dish with alternate layers of sliced bananas, sprinkling over each layer a tablespoon of pulverized sugar. Make a custard with 1 pt. of milk, 3 eggs, saving out the whites of 2, 1/2 cup of sugar, 2 tablespoons of cornstarch and a pinch of salt. When cold pour custard over fruit, covering with the whites well beaten with 1/2 cup of sugar.

Frozen Cream Custard

Originally Published:
Domestic Guide, 1937
Original Images:

3 cups milk
2 tablespoons cornstarch
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup heavy cream
Few grains salt

Make a custard of the milk, cornstarch, sugar, and eggs. Add vanilla and salt. Cool and place in the freezing tray. After freezing for 1 hour stir in the cream which has been whipped stiff, and freeze 2 hours longer.

Creme Brulee

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Eunice Faber

3 c. whipping cream
6 egg yolks
6 T. sugar
1/4 t. vanilla

Heat cream in top of double boiler. Beat yolks well. Add sugar, beat until light and creamy. Stir in hot cream slowly. Place in top of the double boiler over gently simmering water. Cook, stirring constantly, until mixture coats silver spoon. Add vanilla gently. Chill. Serve with raspberries.

Syndicate content