Apple Custard

Pare, core, and quarter a dozen large juicy pippins. Strew among them the yellow peel of a large lemon pared very thin; and stew them till tender, in a very small portion of water.


When done, mash them smooth with the

back of a spoon; (you must have a pint and a half of the stewed Apple;) mix a quarter of a pound of sugar with them, and set them away till cold.


Beat six eggs very light and stir them gradually into a quart of rich milk, alternately with the stewed Apple.


Put the mixture into cups, or into a deep dish, and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top.


All these recipes are from a cookbook I am working on, a treasure trove of recipes from the late 1700's to early 1900's. These recipes are perfect for homesteaders or people who just love to play with food. Subscribe to our list to keep updated on recipes.