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.
A coffin is a pie shell.
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