CUSTARD FOR PRINCESS GOOSEBERRY CREAM

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

one and a half pints of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two ounces of castor sugar ↝ Sugars, granulated [Sweets]
as much ground ginger as will cover a three-penny piece ↝ Spices, ginger, ground [Spices and Herbs]
a strip of cinnamon about one inch long ↝ Sugar, cinnamon [Sugars and honey]
one pounded vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
three bayleaves
one ounce of Brown and Polson’s Corn Flour that is mixed with a quarter-pint of new milk until smooth ↝ Flour, rice, brown [Cereal Grains and Pasta]
a quarter-pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
six raw yolks of eggs that have been well beaten ↝ Egg, yolk only, raw [Eggs and omelets]
six tablespoonfuls of Marshall’s Lemon Syrup ↝ Syrup, NFS [Jams, syrups, toppings]

Instructions (8)

Put into a stewpan one and a half pints of new milk, two ounces of castor sugar, as much ground ginger as will cover a three-penny piece, a strip of cinnamon about one inch long, one pounded vanilla pod, and three bayleaves.
Boil together for about fifteen minutes.
Stir into it one ounce of Brown and Polson’s Corn Flour that is mixed with a quarter-pint of new milk until smooth.
Add to it by degrees six raw yolks of eggs that have been well beaten.
Stir it over the fire till thick, but do not let it boil.
Rub it through a tammy cloth.
When cool flavour it with six tablespoonfuls of Marshall’s Lemon Syrup.
Use as instructed.

Original Text

CUSTARD FOR PRINCESS GOOSEBERRY CREAM.—Put into a stewpan one and a half pints of new milk, two ounces of castor sugar, as much ground ginger as will cover a three-penny piece, a strip of cinnamon about one inch long, one pounded vanilla pod, and three bayleaves; boil together for about fifteen minutes; then stir into it one ounce of Brown and Polson’s Corn Flour that is mixed with a quarter-pint of new milk until smooth; then add to it by degrees six raw yolks of eggs that have been well beaten, and stir it over the fire till thick, but do not let it boil; then rub it through a tammy cloth, and when cool flavour it with six tablespoonfuls of Marshall’s Lemon Syrup, and use as instructed.

Notes

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