American Cookery by Amelia Simmons

Author:Amelia Simmons [Amelia Simmons]
Language: eng
Format: epub
ISBN: 978-1-4494-2398-8
Publisher: Andrews McMeel Publishing, LLC
Published: 2012-06-08T00:00:00+00:00

C U S T A R D S.

1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg.

2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don’t boil into the cups.

3. Put a stick of cinnamon into one quart of milk, boil well, add six eggs, two spoons of rose-water—bake.

4. Boiled Custard—one pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up.

Rice Custard.

Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose-water, putting into cups or dishes, when cooled, set to serve up.

A Rich Custard.

Four eggs beat and put into one quart cream, sweetened to your taste, half a nutmeg, and a little cinnamon—baked.

A sick bed Custard.

Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel.

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