| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Eggs |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Orange Blossom Honey. Beat 3 eggs with 1/4 tsp salt and slowly beat |
INSTRUCTIONS
*Contains 2 recipes*
From: Food Favorites of St. Augustine Posted in FidoNet Cooking Conference
by Sonya Whitaker-Quandt 1/92
Refined sugar was scarce and a high priced commodity during colonial times,
and many families substituted tree-sweetnin', bee-sweetnin', and molasses.
Scald 2 cups milk in top of double boiler over boiling water; then stir in
in a little of the hot milk. Combine the two mixtures and pour into 6
custard cups; sprinkle with a little mace or nutmeg on top of each one. Set
cups in pan of hot water. Bake in a preheated 375 degree oven for about
35-40 minutes, or until a knife blade inserted in the center comes out
clean. Remove cups immediately from the pan of water. Chill and serve.
Sherry Custard
Break the yolks of 6 eggs into the top of a double boiler. Add 6 level tsp
sugar. Beat with a rotary beater until light and lemon-colored. Add 6 half
eggshells full of heavy, sweet sherry. Beat again until blended. Add
boiling water to lower part of double boiler. Cook over boiling water,
beating constantly, for about 5 minutes or until mixture begins to thicken.
Remove from heat immediately upon first sign of bubble. Cool. Place in
refrigerator. Serve in sherbet or parfait glasses.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When I grow up, I want to be like Jesus.”