Colonial Amercian Cooking: Recipes for Custards and Creams


  • Stir these boiling, but very gradually, to the well-beaten yolks of ten fresh eggs, and the whites of four Strain the mixture [not necessary when regular milk is used], and add to it half a pint of good cream; let it cool, and then flavor it with a few spoonfuls of brandy or a little ratafia [sweet cordial flavored with fruit kernels or almonds]
  • Finish and bake it by the directions given for the common custard above; or pour it into small well-buttered cups, and bake it very slowly [325 degrees] from ten to twelve minutes.
    • Apple or Gooseberry Soufflé

    • Scald and sweeten the fruit, beat it through a sieve, and put it into a tart-dish
    • When cold, pour a rich custard over it, about two inches deep
    • Whip the whites of the eggs, of which the custard was made, to a snow, and lay it in small rough pieces on the custard
    • Sift fine sugar [powdered sugar] over, and put it into a slack oven [275 degrees] for a short time [15 to 30 minutes].
    It will make an exceedingly pretty dish.

    Gooseberry Fool

    • Put the fruit into a stone jar, with some good Lisbon sugar [granulated can be used]
    • Set the jar on a stove, or in a saucepan of water over the fire [a pressure cooker gives better results]; if the former, a large spoonful of water should be added to the fruit.
    • When it is done enough to pulp, press it through a cullender [original spelling]
    • Have ready a teacupful [6 ounces] of new milk and the same quantity of raw cream boiled together, and left to be cold;
    • Sweeten pretty well with the fine sugar, and mix the pulp by degrees with it. Or, Mix equal proportion of gooseberry pulp and custard.
    Apple Fool

    May be made the same as gooseberry, except that when stewed, the apples should be peeled and pulped.

    French Plummery
    • Boil one ounce and a half of isinglass [a transparent, almost pure gelatin] in a pint and a half of cream for ten minutes, stirring it well
    • Sweeten it with loaf-sugar [granulated sugar], flavor with two tablespoonfuls of orange-flower water [one tsp of orange extract]
    • Strain it into a deep dish [straining in not necessary if modern staples are used].
    Fruit Creams

    Take half an ounce of isinglass, dissolved in a
    The copyright of the article Colonial Amercian Cooking: Recipes for Custards and Creams in 19th Century Recipes is owned by Pat Williams. Permission to republish Colonial Amercian Cooking: Recipes for Custards and Creams in print or online must be granted by the author in writing.

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