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

Apple Custard


  • 12 large juicy pippins
  • yellow peel of a large lemon
  • 1/2 cupful of sugar
  • 6 eggs
  • 1 quart of rich milk
  • nutmeg


Pare, core and quarter the pippins. Stew among them the yellow peel of a large lemon grated very fine, 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 sugar with them and set them away till cold. Beat 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.


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The White House Cookbook (1887).

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