C U S T A R D S 

1. One pint  cream  sweetened to your taste, warmed hot; stir in  sweet wine,  till curdled, grate in  cinnamon  and  nutmeg. 

2. Sweeten a quart of  milk,  add  nutmeg,   wine,   brandy,   rose-water  and six  eggs;  bake in  tea cups  or dishes, or boil in  water,  taking care that it don't boil into the cups. 

3. Put a stick of  cinnamon  to one quart of  milk,  boil well, add six  eggs,  two spoons of  rose-water --bake. 

4.  Boiled Custard --One pint of  cream,  two ounces of  almonds,  two spoons of  rose-water,  or  orange flower water,  some  mace;  boil thick, then stir in  sweetening,  and lade off into china cups, and serve up. 
 
 
Rice Custard. 
Boil a little  mace,  a quartered  nutmeg  in a quart of  cream,  add  rice  (well boiled) while boiling sweeten and flavor with  orange or rose-water,  putting into cups or dishes, when cooled, set to serve up. 
 
 
A Rich Custard. 
Four  eggs  beat and put to one quarter  cream,  sweetened to your taste, half a  nutmeg,  and a little  cinnamon --baked. 
 
 
A sick bed Custard. 
Scald a quart of  milk,  sweeten and  salt  a little, whip 3  eggs  and stir in, bake on coals in a pewter vessel. 
 


American Cookery


Amelia Simmons


1798








Northampton


Massachusetts















































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