1800s Cooking Tips and Recipes
Coffee Custard Mix one egg with a teacup of ground coffee and pour over it one pint of boiling water. Let it boil five minutes, then pour in one cup of cold water and set it back on the range or stove for ten minutes. Strain it off into a saucepan and add one pint of cream. Beat five eggs and one and one-half cups of brown sugar together; pour the boiling mixture over the eggs and sugar, stirring it well, set the whole in boiling water and stir one way until it begins to thicken. Serve in cups to eat cold. If frozen it makes a very delicious ice cream.
The Willimantic Chronicle, Willimantic, Connecticut, June 30, 1880
Coffee Custard Mix one egg with a teacup of ground coffee and pour over it one pint of boiling water. Let it boil five minutes, then pour in one cup of cold water and set it back on the range or stove for ten minutes. Strain it off into a saucepan and add one pint of cream. Beat five eggs and one and one-half cups of brown sugar together; pour the boiling mixture over the eggs and sugar, stirring it well, set the whole in boiling water and stir one way until it begins to thicken. Serve in cups to eat cold. If frozen it makes a very delicious ice cream.
The Willimantic Chronicle, Willimantic, Connecticut, June 30, 1880
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