Raised Crust for Custards or Fruit

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 13 days ago
Not a recipe
No
Ingredients (8)
for custard filling
Instructions (4)
  1. Put four ounces of butter into a saucepan with water; and when it boils, pour it into as much flour as you choose, knead and beat it till smooth: cover it as on the other side.
  2. Raise it;
  3. if for custard, put a paper within to keep out the sides till half done, then fill with a cold mixture of milk, egg, sugar, and a little peachwater, lemonpeel, or nutmeg.
  4. By cold is meant that the egg is not to be warmed, but the milk should be warmed by itself; not to spoil the crust.
Original Text
Raised Crust for Custards or Fruit. Put four ounces of butter into a saucepan with water; and when it boils, pour it into as much flour as you choose, knead and beat it till smooth: cover it as on the other side. Raise it; and if for custard, put a paper within to keep out the sides till half done, then fill with a cold mixture of milk, egg, sugar, and a little peachwater, lemonpeel, or nutmeg. By cold is meant that the egg is not to be warmed, but the milk should be warmed by itself; not to spoil the crust.
Notes
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