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.

Recent Posts

See All

New products..new scents...keep yourself in the know

Sign up for our newsletter

Our Store 

1530 Douglas Turnpike

Harrisville RI  02830

Lissaroy1@gmail.com

Phone: 480-463-8715

Opening Hours

We welcome visitors but do require arrangements be made prior to a visit.

Our farm stand is always open.

© 2020 by Capricorn Run Farm. 

0