Custard for Profiteroles, Pastry, &c.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one ounce of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one raw yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of castor sugar ↝ Sugars, granulated [Sweets]
one and a half gills of cold milk ↝ Milk, NFS [Milk, reduced fat]
a few drops of vanilla ↝ Vanilla extract [Spices and Herbs]
one tablespoonful of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Put into a stewpan one ounce of fine flour, one raw yolk of egg, two ounces of butter, one ounce of castor sugar, and one and a half gills of cold milk.
Stir these over the fire till the mixture boils.
Flavour with a few drops of vanilla.
Mix into it one tablespoonful of whipped cream.
Use.

Original Text

Custard for Profiteroles, Pastry, &c.—Put into a stewpan one ounce of fine flour, one raw yolk of egg, two ounces of butter, one ounce of castor sugar, and one and a half gills of cold milk; stir these over the fire till the mixture boils, then flavour with a few drops of vanilla, mix into it one tablespoonful of whipped cream, and use.

Notes

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