Custard. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

A quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of nine eggs ↝ Egg, yolk only, raw [Eggs and omelets]
sugared to your taste ↝ Sugar, NFS [Sugars and honey]
if eggs are scarce, take seven and three whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three whites ↝ Egg, white only, raw [Eggs and omelets]
three table-spoonfuls of ratafia

Instructions (3)

Combine cream, egg yolks, and sugar. Heat gently, stirring constantly, until it thickens but does not boil.
Remove from heat. Stir in ratafia until cool.
Ensure it is stirred until cold to prevent curdling.

Original Text

Custard. No. 3.

A quart of cream, and the yolks of nine eggs, sugared to your taste; if eggs are scarce, take seven and three whites; it must not quite boil, or it will curdle; keep it stirred all the time over a slow fire. When it is nearly cold, add three table-spoonfuls of ratafia; stir till cold, otherwise it will turn. It is best without any white of eggs.

Notes

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