The receipt (recipe), To make Custard divers ways, was presented in the center of a glass plateau strewn with caraway confits. It is surrounded with glass sweatmeat dishes of almond comfits, sugar plate walnuts and other confections.
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Posted in comfits, confectionery, culinary history, food, food history, receipts, recipes, Set Custards | Tags: comfits, confectionery, culinary history, food, food history, foodways
The receipt (recipe) for To make Custard Divers Way, baked in the double border set custard form directly out of the bake oven.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
The only picture of my adding the custard in the bake oven to the slack oven hardened double bordered set custard forms for the receipt (recipe), To make Custard divers ways, is this one. To see a picture of the special bake oven ladle tool see my post Preparing the Custard, 11/14/2016.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
To bake the receipt (recipe) To make Custard divers ways, in a double bordered paste, the paste is first set in a slack oven and then when it is the day for baking the custard, the empty forms are set in the oven for baking.
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Posted in Coffins, culinary history, food, food history, Pastes (pastry), receipts, recipes, Set Custards | Tags: Bake oven, Coffins, culinary history, food, food history, foodways
For the receipt (recipe), To make Custard divers ways, after the quart cream, ten eggs, half a pound sugar, half a quarter of an ounce mace, half as much ginger are mixed together then strain them through a strainer.
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Posted in culinary history, food, food history, receipts, recipes, Set Custards | Tags: culinary history, food, food history, foodways
To the quart of cream, ten eggs and half a pound of sugar are added half a quarter of an ounce mace, half as much ginger beaten very fine for the receipt (recipe) To make Custards divers ways that will be poured in the double bordered set custard forms in the oven.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
The custard, prepared from the receipt (recipe), To make Custard divers ways, started with whisking ten eggs and adding a quart cream and half a pound sugar. Note well the bake oven ladle on the table with the copper end beside the sieve and bowl and long iron handle which will be used to pour the custard into the double bordered set forms after placing them in place in the bake oven.
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Posted in Bake oven, Copper bake oven ladle, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
The coffins for the double-bordered custards are now ready for the oven. The empty coffins on the baking sheet are placed in the oven empty and the custard poured in with a bake oven ladle.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
Double bordered set custard forms have two sides (walls) around the form. Strips of the rolled paste (pastry) prepared from boiling water, lard and flour to form these walls and adhered with a mix of flour and water.
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Posted in Coffins, culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
A set custard is also known as a doubled bordered custard. There are several Forms of doubled bordered Custards in The Accomplist Cook by Robert May. I rolled the paste (pastry dough) made from lard, boiling water and flour and selected to cut out the “form” pictured.
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Posted in culinary history, food, food history, receipts, recipes, Set Custards | Tags: Coffins, culinary history, food, food history, foodways
Heart to Hearth Cookery 