Custard Pudding
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.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut thin slices of bread.
- Butter them, and lay them in a baking-dish.
- Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light;
- sweeten to your taste;
- pour over the bread;
- bake, and let it stand to cool.
- Froth and sweeten the whites, pour them over the top of the pudding, and then put it in the stove a few minutes more to brown on top.--Mrs.
- R.
Plating
Cookware for this recipe
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Chef's knife