Custard

Wine Custard or Posset

Posted by Ryan Kerr


Wine Custard or Posset – 18th Century Cooking S6E5
Today we prepare an 18th Century “Posset” or what we might call today a “Wine Custard”. This recipe comes from the 1747 Cookbook – The Art Of Cookery, written by Hannah Glass. RECIPE: 1 pint of milk heat slowly to boil and stir in 1/4 to 1/2 cup of bread crumbs while stirring continually. Take of fire and cover. In a bowl whisk two egg yokes with 1/2 cup of dry sherry and 1/4 to 1/2 cup of sugar. Add 1/4 teaspoon of nutmeg. Stir all together, pour into serving dish and garnish with cinnamon.

To learn more about or purchase any of the items in this video – http://bit.ly/1lyZfNh

Our Website – http://ift.tt/1mzWeYE

Request a print catalog – http://ift.tt/29kWZZj

Facebook – http://ift.tt/1IXskeb

Twitter – http://www.twitter.com/jas_townsend

Cooking Blog – http://ift.tt/1Xhgvny Instagram – http://ift.tt/1HGrcGs

A Carrot Custard

Posted by Ryan Kerr


A Carrot Custard – 18th Century Cooking S6E3
Today we prepare a delicious Carrot Custard from Amelia Simmons – 1796 American Cookery. A very similar recipe to last week’s Carrot Pudding, but much more of a custardy flavor.
RECIPE: Start with about a cup of boiled and mashed carrots. Mix in five whisked eggs, two ounces of butter, two ounces of sugar, and about a teaspoon of cinnamon. Bake in a pre-buttered deep dish for about an hour at 350 degrees.

Amelia Simmons – American Cookery – http://ift.tt/1GaDRkG

Our Website – http://ift.tt/1mzWeYE

For more information on the items in this video or to purchase any of them – http://bit.ly/1RpUGRM

Request a print catalog – http://ift.tt/29kWZZj

Facebook – http://ift.tt/29dIToZ

Twitter – http://www.twitter.com/jas_townsend

Cooking Blog – http://ift.tt/1Xhgvny Instagram – http://ift.tt/1HGrcGs