Farina Pudding
Ingredients 1 pint milk 2 ounces farina 3 eggs, yolks & whites, beaten separately Sugar to taste Lemon Juice Raisins Method 1 pint milk, 2 ounces farina, 3 eggs, yolks & whites beaten separately, sugar to tastes, and raisins. Boil milk and sugar, add farina, yolks, raisins, a little lemon juice, and lastly the beaten […]
Orange Fool
Ingredients Juice of 3 or 4 oranges 3 eggs 1/2 pint cream Nutmeg 1/2 teaspoon cinnamon Sugar to taste Butter Method Juice of 3 or 4 oranges, 3 eggs, 1/2 pint cream. Beat eggs until light, mix with the cream and add orange juice, a little nutmeg, 1/2 teaspoon cinnamon, sugar to taste, a little […]
Southern Custard
Ingredients 1 quart milk 3 eggs 2 teaspoons sugar for each egg – beat eggs and sugar 1 tablespoon vanilla Pinch salt Nutmeg Method Beat eggs (3 eggs) and sugar (6 teaspoons) together. Heat milk in a double boiler and slowly add sugar and eggs to milk. Cook until it coats the spoon. [Remove from […]
Boiled Custard
Ingredients 4 eggs 1 tablespoons flour 1 quart scalded milk 1 teaspoon vanilla Whipped Cream Method Beat together 4 eggs and 1 tablespoon flour; add 1 quart scalded milk. Cook until slightly thick, add 1 teaspoon vanilla. Cool and serve topped with whipped cream.
Mother’s Brulee
Ingredients 1 quart milk 3 tablespoons cornstarch 1/4 cup sugar 3/4 cup sugar 3 egg yolks, beaten well 1 teaspoon vanilla Method Heat 1-quart milk. Add 3 tablespoons cornstarch mixed with 1/4 cup sugar; let cook well but do not boil. Scorch 3/4 cup sugar in heavy iron skillet. Add to milk {mixture} before cooking, […]
Spanish Cream
A vintage handwritten recipe for a Spanish Cream.
Baked Custard
Ingredients 1 pint milk, heat but do not boil 3 eggs 1/4 cup sugar 1 teaspoon vanilla Method Beat eggs light add sugar and beat then pour hot milk on sugar and eggs. Flavor mild with vanilla and pour into custard cups. Sit in outer pan of hot water and bake at 325-degrees until done. Test by […]