French Custard Pudding
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
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 National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 260.
- One pint of milk, One table-spoonful of flour, Three eggs, Sugar to the taste, Flavored with rose-water, essence of lemon, or brandy.
- Put on the milk to boil, mix the flour smoothly with a little cold milk;
- as soon as the milk boils stir in the mixture of flour and milk.
- Let it boil one minute, take it off and set away to cool.
- Beat the eggs, and when the milk is cool add them to it with the sugar, then the spice and rose-water, or whatever it is to be flavored with.
- Line your pie plates with paste, pour in the above mixture, and bake it in a moderate oven.