Cheap, and excellent Custards

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Custard base

three pints of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a bit of lemonpeel
a bit of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
two or three bayleaves
a large spoonful of rice flour
a cup of cold milk ↝ Milk, NFS [Milk, reduced fat]
two yelks of egg ↝ Egg, whole, raw [Eggs and omelets]

Flavoring

a large spoonful of peachwater
two teaspoonfuls of brandy, or a little ratafia ↝ Brandy [Liquor and cocktails]
two teaspoonfuls of brandy, or a little ratafia

Instructions (3)

Boil three pints of new milk, with a bit of lemonpeel, a bit of cinnamon, two or three bayleaves, and sweeten it.
Meanwhile, rub down smooth a large spoonful of rice flour into a cup of cold milk, and mix with it two yelks of egg well beaten.
Take a bason of the boiling milk, and mix with the cold, and then pour that to the boiling; stirring it one way, till it begins to thicken, and is just going to boil up; then pour it into a pan, stir it some time, add a large spoonful of peachwater, two teaspoonfuls of brandy, or a little ratafia.

Original Text

Cheap, and excellent Custards.

Boil three pints of new milk, with a bit of lemonpeel, a bit of cinnamon, two or three bayleaves, and sweeten it. Meanwhile, rub down smooth a large spoonful of rice flour into a cup of cold milk, and mix with it two yelks of egg well beaten. Take a bason of the boiling milk, and mix with the cold, and then pour that to the boiling; stirring it one way, till it begins to thicken, and is just going to boil up; then pour it into a pan, stir it some time, add a large spoonful of peachwater, two teaspoonfuls of brandy, or a little ratafia.

Notes

—