Baked Custard
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose.
- After boiling, let it cool.
- Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher.
- After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups.
- Let it boil till you see a scum rising on top the custard.
- It will require at least ten minutes to bake.--Mrs.
- R.