The Duke’s Custard

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Custard Base
Garnish and Flavor
Instructions (3)
  1. Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morella cherries as will cover thickly the bottom of the dish in which this is to be sent to table; arrange them in it.
  2. Pour over them from a pint to a pint and a half of rich cold boiled custard.
  3. Garnish the edge with macaroons or Naples biscuits, or pile upon the custard some solid rose-coloured whipped cream, highly flavoured with brandy.
Original Text
THE DUKE’S CUSTARD. Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morella cherries as will cover thickly the bottom of the dish in which this is to be sent to table; arrange them in it, and pour over them from a pint to a pint and a half of rich cold boiled custard; garnish the edge with macaroons or Naples biscuits, or pile upon the custard some solid rose-coloured whipped cream, highly flavoured with brandy. Brandied Morella cherries, 1/2 to whole pint; boiled custard, from 1 to 1-1/2 pint; thick cream, 1/2 pint or more; brandy, 1 to 2 glassesful; 483sugar, 2 to 3 oz.; juice of 1/2 large lemon; prepared cochineal, or carmine, 20 to 40 drops.
Notes
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