Custard Recipes Page 33
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- Sponge Cake Pudding, No.1 | Sponge cake
Sponge cake Butter 4 eggs 1 quart milk - Strawberry Tapioca
4 ounces tapioca Sugar 1 quart berries - Fruit Souffle | 3/4 cup cooked & strained fruit pulp - peach, apricot, prune
3/4 cup cooked & strained fruit pulp - peach, apricot, prune or quince 3 egg whites Sugar - 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 - 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) - Caramel Rice Pudding
1 cup rice 6 cups milk 1 teaspoon salt 2 eggs 1 cup sugar grated rind of one half orange - Mayonnaise | 4 eggs
4 eggs 1/2 cup malt vinegar 1/4 teaspoon cayenne 2 teaspoon mixed mustard 3/4 cup butter 2 tablespoon sugar 2 teaspoon salt 2 cups cream 4 tablespoons tarragon vinegar - Burnt Walnut Bisque
2 cups scalded milk Yolks 3 eggs 1 cup sugar 2/3 cup chopped walnut meats 1 cup heavy cream 3/4 tablespoons vanilla Few grains salt - Oyster Patties
Pastry Bread Egg white Oysters Oyster liquor 2 Tbsps butter 2 Tbsps flour 1/2 pint cream or milk 2 egg yolks, beaten - Baked Orange Pudding
1/3 cup sugar 3 Tbsps bread crumbs The grated rind and strained juice of 1 orange 1 cup milk 1 egg