Custard Pudding. No. 1. Baked.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

4 yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
3 whites ↝ Egg, white only, raw [Eggs and omelets]
a dessertspoonful of orange flower water
the same of sugar ↝ Sugar, NFS [Sugars and honey]
lemon rind ↝ Lemon, raw [Citrus fruits]
1/2 pt. cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1/2 pt. new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

to serve with

Plain cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
apricot jam ↝ Jams and preserves, apricot [Sweets]
stewed prunes ↝ Prune, dried [Dried fruits]

Instructions (4)

Beat well together 4 yolks of eggs and 3 whites with a dessertspoonful of orange flower water, and the same of sugar.
If you use lemon rind instead to flavour, you will require more sugar.
Mix 1/2 pt. cream in 1/2 pt. new milk, and then add gradually to the custard.
Bake in a buttered dish.

Original Text

Custard Pudding. No. 1. Baked. (I. Emslie. 1888.)
Beat well together 4 yolks of eggs and 3 whites with a dessert-
spoonful of orange flower water, and the same of sugar ; if you
use lemon rind instead to flavour, you will require more sugar.
Mix ½ pt. cream in ½ pt. new milk, and then add gradually to
the custard. Bake in a buttered dish.
Plain cream and apricot jam or stewed prunes are handed
with it.

Notes

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