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How To Bake Custards.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

How to bake Custards. Take to every pinte of Cream five Egs, and put in no whites, and straine your Cream and Egges together, season it with Cloves & mace and sugar, and when your paste is well hardened in the Oven, having small raisins & dates put in your stuffe, and let it not bake too much, for much baking will make your Custard to quaile, or els to fail. Doucets after the same sort.


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