To make plain Custards

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Sweeten the milk to your taste.
  2. Grate in a little nutmeg.
  3. Beat up eight eggs, leaving out half the whites.
  4. Stir the beaten eggs into the milk.
  5. Bake in china basons, or put into a deep china dish.
  6. Have a kettle of water boiling.
  7. Set the cups in the boiling water, letting the water come about halfway up the cups.
  8. Do not let the water boil too fast for fear of it getting into the cups.
Original Text
To make plain Custards. TAKE a quart of new milk, sweeten it to your taste, grate in a little nutmeg, beat up eight eggs, leave out half the whites, beat them up well, stir them into the milk, and bake it in china ba- sons, or put them into a deep china dish; have a kettle of water boiling; set the cups in, let the water come about half way, but don't let it boil too fast for fear of its getting into the cups. You may add a little rose water.
Notes
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