Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Duke's Custard

Puddings and Sweet Deserts
Historic

A form of trifle. Brandied cherries in custard, garnished with macaroons or biscuit. Whipped cream with brandy on top (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

THE DUKE'S CUSTARD.
Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morella cherries as will cover thickly the bottom of the dish in which this is to be sent to table; arrange them in it, and pour over them from a pint to a pint and a half of rich cold boiled custard; garnish the edge with macaroons or Naples biscuits, or pile upon the custard some solid rose-coloured whipped cream, flavoured with brandy.

Brandied Morella cherries,½ to whole pint; boiled custard, from 1 to 1½ pint; thick cream, 1 pint or more; brandy, 1 to 2 glasses full; sugar, 2 to 3 oz.; juice of llarge lemon; prepared cochineal, or carmine, 20 to 40 drops.




MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022
BUILT WITH WHIMBERRY
matrixstats