Frozen Peach Custard
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- One quart of milk
- 3 whites
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.
- 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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- One quart of milk;
- 5 yolks of eggs, 3 whites;
- boil milk;
- make a custard of it;
- sweeten to taste;
- cut in thin slices soft peaches;
- put peaches in custard when cold;
- freeze it for use;
- this can be moulded in form of a brick.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife