French Custard
From Mrs. Putnam's receipt book (1849).
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A historical recipe
Mrs. Putnam's receipt book, by Putnam, Elizabeth H., Mrs (1849).
France
Known as a French 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.
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.
- 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
Chef Wood
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- Sweeten with loaf sugar a quart of milk, flavor it with peach or vanilla, put it into a flat saucepan to boil, and beat to a perfect froth the whites of eight dggs.
- When the milk boils, lay on the eggs in spoonsful, that is in lumps, until it hardens a little.
- Skim it off carefully, and lay it on a dish.
- When you have cooked all the whites, beat up the yolks and stir them into the boiling milk until it thickens.
- Turn this over the whites, ornamented with bits of colored jelly or marmalade.
- Whites of eggs, prepared in this way, is a pretty ornament to any sweet dish, particularly custards.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Slotted spoon