Recipes > Desserts > Puddings > Custards > Apple Custards > Apple Custard

Apple Custard


  • 12 large juicy pippins
  • 1 large lemon
  • 1/4 pound of sugar
  • 6 eggs
  • 1 quart of rich milk


Pare, core, and quarter the pippins. Strew among them the yellow peel of the 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 the sugar with them, and set them away till cold. Beat the eggs very light, and stir them gradually into the 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.


Print recipe/article only


Directions for Cookery, in its Various Branches (1840).

comments powered by Disqus