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French Custard

A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

A historical recipe

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.

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 The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). 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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "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

  1. One quart of milk, eight eggs, sugar and cinnamon to taste;
  2. separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste;
  3. put it into a pan or farina kettle, place it over a slow fire and stir it all the time until it becomes custard;
  4. then pour it into a pudding-dish to get cold;
  5. whisk the whites until stiff and dry;
  6. have ready a pan of boiling water on the top of which place the whites;
  7. cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them;
  8. place in a dish (suitable for the table) a layer of custard and white alternately;
  9. on each layer of custard grate a little nutmeg with a teaspoonful of wine;
  10. reserve a layer of white for the cover, over which grate nutmeg;
  11. then send to table and eat cold.