Custard Recipes Page 32
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- Fruit Betty
2 cups stale bread or plain cake crumbs 2 1/2 cups cooked, sweetened fruit 1/2 tsp lemon rind, grated 1/3 tsp salt 2 Tbsps butter - Lemon Cream, No.2 | Peels of 4 large lemons
Peels of 4 large lemons Juice of 4 lemons 1 cup white sugar 10 egg yolks - Cold Fruit Pudding
1 pint milk Thin rind of 1 lemon Pinch of salt 3/4 ounce gelatine 5 ounces powdered sugar 1/2 pint cream 5 egg yolks, well beaten Vanilla flavoring 2 ounces citron, cut in thin strips 2 ounce - Snow Pudding | 1/2 box gelatin
1/2 box gelatin 1 pint hot water 3 egg whites Juice of 2 lemons Sugar 3 egg yolks 1 pint milk Vanilla extract - Sponge Cake Pudding, No.1 | Sponge cake
Sponge cake Butter 4 eggs 1 quart milk - Strawberry Tapioca
4 ounces tapioca Sugar 1 quart berries - Hollandaise Sauce | 2 ounces butter
2 ounces butter Juice of half a lemon 2 egg yolks Speck of cayenne pepper 1/2 cup boiling water 1/2 tsp salt - Arrowroot Blanc Mange
2 tablespoons arrowroot few grains of salt 2 tablespoons sugar 1 1/2 cups milk flavoring - Ice Cream | 1 quart milk
1 quart milk 2 eggs, separated 3/4 lb sugar 2 Tbsps cornstarch or arrowroot 1 quart whipped cream - Cole Slaw Dressing
2 eggs 2 Tbsps sugar Piece of butter the size of half an egg 1 tsp mustard Pepper 4 ounces vinegar 1/2 cup sweet cream 9optional)