To make a Custard
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by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make a Custard". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make a Custard. Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges into the creame, and put in saffron, Cloues and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates or currans.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Custarde. Take Vele, and smyte hit in litull peces, and wassh it clene; put hit into a faire potte with faire water, and lete hit boyle togidre; then take parcelly, Sauge, Isoppe, Sauerey, wassh hem, hewe hem, And cast hem into flessh whan hit boileth; then take powder of peper, canel, Clowes, Maces, Saffron, salt, and lete hem boyle togidre, and a goode dele of wyne with all, And whan the flessh is boyled, take it vppe fro the broth, And lete the broth kele. Whan hit is colde, streyne yolkes and white of egges thorgh a streynour, and put hem to the broth, so many that the broth be styff ynowe, And make faire cofyns, and couche iij. or iiij. peces of the flessh in the Coffyns; then take Dates, prunes, and kutte hem; cast thereto powder of Gynger and a litull Vergeous, and put to the broth, and salt; then lete the coffyn and the flessh bake a litull; And then put the broth in the coffyns, And lete hem bake till they be ynogh. [Two Fifteenth-Century Cookery-Books]

To make a Custarde. A Custarde the coffyn must be fyrste hardened in the oven, and the ntake a quart of creame and fyve or syxe yolkes of egges, and beate them well together, and put them into the creame, and put in Suger and small Raysyns and Dates sliced, and put into the coffyn butter or els marrowe, but on the fyshe dates put in butter. [A Proper newe Booke of Cokerye]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

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[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <>. Accessed on August 9, 2020, 9:48 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on August 9, 2020, 9:48 pm.

Searchable index of "A Proper newe Booke of Cokerye". Medieval Cookery.
  <>. Accessed on August 9, 2020, 9:48 pm.

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