Cup Custard

One quart of milk, 4 eggs, 1 cup of sugar, 1 salt spoon of salt. Boil the milk. Beat the eggs with the sugar and salt till very light and add the hot milk slowly. Pour into small cups which have been set in a dripping pan, making 8 teacupsful. Grate nutmeg over the top of each. Pour boiling water into the pan after it has been set into the oven. Bake slowly, testing (after the first 20 minutes) with a knife blade. The moment the knife blade comes out smooth, they are done. The more slowly they are cooked the more creamy they are.

Orange Custard

Divide and subdivide sweet oranges. Place them in a deep dish and pour a rich corn starch custard over them. Bake slowly.

Baked Custard

Five eggs well beaten and run through a gravy strainer, 3/4 cup of sugar, cinnamon, nutmeg, salt. Put the above into a two quart bowl and fill with sweet milk. Fill cups from this and set in a pan of hot water and bake one hour.

Morganza Baked Custard-1812

Nine eggs minus 4 whites, beaten up, whites and yellows together, with about 12 heaping teaspoonfuls of sugar. Take 1 quart of new milk, let it come to a boil. Then pour the milk into the eggs, stirring them briskly while doing so. Put your custard in cups, and grate a little nutmeg over the top, set them into a pan partly filled with hot water. Bake them in a moderate oven.

Boiled Custard

One quart new milk, yolks of five eggs, whites of seven eggs (two of these whites are for the meringue), 6 tablespoons of sugar, vanilla flavoring, 1 teaspoonful to a pint, heat the milk almost to boiling. Beat the yolks well, stir in the sugar and stir carefully into the milk, removing it from the fire to do so. Stir in the whites of five eggs, after beating them to a froth. Return the whole to the fire, stir carefully until it is thick, but not until it breaks; pour in the vanilla now. Pour into glass cups. Whip the whites of the two eggs remaining to a meringue with a heaping tablespoonful of powdered sugar, and when the custard is cold, pile a little of this on the top of each cup. A preserved strawberry or cherry or a little bright colored jelly can be placed on the top of each.


One quart of milk, 4 eggs, beaten separately. Beat with the yolks 1/2 cup sugar. Stirr into the egg scalded milk, spoonful by spoonful, return to sauce pan and cook till thickened. Pour over the oranges. Spread over top the whites, beaten, with enough sugar for a stiff meringue. Place in oven to brown. To be served when cold.

Custard Pudding

One quart of milk, 1 pint of flour, 6 eggs, and a little salt. To be eaten with rich sauce.