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Three Dainty Desserts By KATHERINE B. JOHNSON
Three Dainty Desserts By KATHERINE B. JOHNSON
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Three Dainty Desserts By KATHERINE B. JOHNSON
Editorial context
A sweet dessert custard sauce enriched with egg yolks, butter, and folded stiffly beaten egg whites, suggested as an accompaniment to Peach Charlotte.
Original
Custard Sauce Bring two cups of milk to scalding heat in a double boiler, add one-fourth of a cup of sugar, one-half of a teaspoonful of butter, and a pinch of salt; add one tablespoonful of cold milk to the beaten yolks of three eggs, pour into the hot mixture, stir constantly until it forms a smooth cream but do not boil; add one teaspoonful of vanilla and the stiffly beaten whites of three eggs. Remove from the fire, stir well, and serve very cold.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n39
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n39, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 2 cups milk
- 1/4 cup sugar
- 1/2 teaspoonful butter
- 1 pinch salt
- 1 tablespoonful cold milk
- 3 egg yolks, beaten
- 1 teaspoonful vanilla
- 3 egg whites, stiffly beaten
Directions
Bring two cups of milk to scalding heat in a double boiler, add one-fourth of a cup of sugar, one-half of a teaspoonful of butter, and a pinch of salt; add one tablespoonful of cold milk to the beaten yolks of three eggs, pour into the hot mixture, stir constantly until it forms a smooth cream but do not boil; add one teaspoonful of vanilla and the stiffly beaten whites of three eggs. Remove from the fire, stir well, and serve very cold.
- Item type
- recipe
- Yield
- Not stated
- Timing
- Not stated
- Temperature
- Not stated
- Equipment
- double boiler
Names & connections
Source context
related reference
Peach Charlotte serving accompaniment
Serve very cold with whipped cream or custard sauce.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Serve very cold with whipped cream or custard sauce.
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