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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.




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