Custard Pudding. No. 3. Cold. (St. Julian's.)

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 12 days ago
Not a recipe: No

Ingredients (8)

The thin rind of a lemon ↝ Lemon, raw [Citrus fruits]
a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a dessert-spoonful of orange flower water
a small pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
1/4 of an oz. of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
4 ozs. of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
1/2 pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the beaten yolks of 6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Heat slowly at side of fire and keep at the point of boiling till well flavoured.
Add a small pinch of salt and 1/4 of an oz. of gelatine.
Dissolve the gelatine and then strain the milk through a muslin into a clean saucepan with 4 ozs. of lump sugar and 1/2 pint of good cream.
Give the whole a boil and stir briskly before adding to it the beaten yolks of 6 eggs.
Thicken as a custard over a gentle fire, but

Original Text

Custard Pudding. No. 3. Cold. (St. Julian's.)
The thin rind of a lemon in a pint of new milk and a dessert-
spoonful of orange flower water. Heat slowly at side of fire and
keep at the point of boiling till well flavoured, then add a small
pinch of salt and ¼ of an oz. of gelatine. Dissolve the gelatine
and then strain the milk through a muslin into a clean saucepan
with 4 ozs. of lump sugar and ½ pint of good cream. Give
the whole a boil and stir briskly before adding to it the beaten
yolks of 6 eggs. Thicken as a custard over a gentle fire, but

Notes

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