DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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Page 126

126
well, & pour the boiling milk upon them -- then place it upon the fire -- stirring it constantly -- after taken from the fire, pour it through a seive.  One pailful of ice to a quart of coarse salt.  An hour is sufficient to freeze it but it must be stirred constantly.
Apple Custards.
Take sweet apples that will cook -- pare, cut & stem them -- when well done, stir until the pieces are broken -- when cool thin with milk to a proper consistency & bake with one crust like pumpkin pie -- eggs may be prepared & added with the milk if handy, though it will do without.  No sweetening is necessary -- spice to your taste, the less the better.
Rennet Custard & Rennet Wine.
Put 3 inches square of rennet to 1 pint wine, & set it away for use -- 3 tablespoons to 1 quart of milk In custard & add 4 or 5 spoonful white sugar flavor with wine, lemon, or rosewater.  It must be eaten in an hour or it will turn to curds.

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126 well, & pour the boiling milk upon them -- then place it upon the fire -- stirring it constantly -- after taken from the fire, pour it through a seive. One pailful of ice to a quart of coarse salt. An hour is sufficient to freeze it but it must be stirred constantly. Apple Custards. Take sweet apples that will cook -- pare, cut & stem them -- when well done, stir until the pieces are broken -- when cool thin with milk to a proper consistency & bake with one crust like pumpkin pie -- eggs may be prepared & added with the milk if handy, though it will do without. No sweetening is necessary -- spice to your taste, the less the better. Rennet Custard & Rennet Wine. Put 3 inches square of rennet to 1 pint wine, & set it away for use -- 3 tablespoons to 1 quart of milk In custard & add 4 or 5 spoonful white sugar flavor with wine, lemon, or rosewater. It must be eaten in an hour or it will turn to curds.