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Julie M. Clagett cookbook, June 1, 1886
Page 56
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Custards, Creams & Ices Notes - A custard kettle is almost indespensible but one may be improvised by getting a tin pail in a kettle of water. Gelatine used for creams should be waked for an hour over in a little cold water or milk set in a warm place - a bowl set in the top of a tea-kettle is most convenient. Use it by pouring into the hot custard just after removing from the fire. For custard, the usual rule is 4 eggs one cup sugar, & a salt spoon salt to 1 qt milk. Bake until firm in the centre in a moderate oven, or it will [whey?]. For boiled custard, the yolks alone should be used, but for economy the whole egg. boil the milk in a custard kettle, when by a light foam in top it shows to be about boiling, add the sugar let it remain a few minutes, stirring until it thickens a little, then immediately set the inner pail in cold water, or at once pour in a cold dish. curdling will result from standing in the kettle. For best the sugar & water must be cooked
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Custards, Creams & Ices Notes - A custard kettle is almost indespensible but one may be improvised by getting a tin pail in a kettle of water. Gelatine used for creams should be waked for an hour over in a little cold water or milk set in a warm place - a bowl set in the top of a tea-kettle is most convenient. Use it by pouring into the hot custard just after removing from the fire. For custard, the usual rule is 4 eggs one cup sugar, & a salt spoon salt to 1 qt milk. Bake until firm in the centre in a moderate oven, or it will [whey?]. For boiled custard, the yolks alone should be used, but for economy the whole egg. boil the milk in a custard kettle, when by a light foam in top it shows to be about boiling, add the sugar let it remain a few minutes, stirring until it thickens a little, then immediately set the inner pail in cold water, or at once pour in a cold dish. curdling will result from standing in the kettle. For best the sugar & water must be cooked
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