A Boke of Gode Cookery Presents

To make a Custarde

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: An egg & cream custard with raisins & dates

To make a Custarde.

A custarde / the coffyn must bee firste hardened in the oven / and then take a quarte of creme and five or sixe yokes of egges and beate them well together and put them into the creme / and putte in suger and small reysyns and dates sliced and put into the coffyn butter or els marowe / but on the fissh daies put in butter.

To make a Custard.

A Custard / the coffin must be first hardened in the oven / and then take a quart of cream and five or six yolks of eggs and beat them well together and put them into the cream / and put in sugar and small raisins and dates sliced and put into the coffin butter or else marrow / but on the fish days put in butter.

  • One 9-inch pie shell, pre-baked
  • 1 quart cream
  • 5-6 egg yolks
  • Sugar
  • Raisins
  • Dates, sliced
  • Butter OR: Beef marrow, diced
Add together and beat well the cream, eggs, & sugar. Add the raisins & dates. In the bottom of the pre-baked pie shell lay the butter cut in small pieces or the diced marrow. Fill shell with the cream mixture & bake at moderate heat until the custard is set.

A coffin is a pie shell.

GLOSSARY

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