Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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Ingredients.
— Coffee essence, 4 yolks of eggs, 2 whites of eggs, \ a pint of milk, sugar to taste.
Method.
— Bring the milk nearly to boiling point, pour it over the eggs previously beaten, and add sugar and coffee essence to taste.
Pour the custard into buttered china ramakin cases, bake until set, and serve either hot or cold.
United Kingdom
Saucepan