Apple Custard

1. 1

   Pare, core and quarter Pippins.

2. 2

   Stew among them the yellow peel of a large lemon, grated very fine, and stew them until tender in a very small portion of water.

3. 3

   When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix sugar with them and set them away until cold.

4. 4

   Beat eggs very light and stir them gradually into milk, alternately with the stewed apples.

5. 5

   Put the mixture into cups, or into a deep dish and bake it about twenty minutes.

6. 6

   Send it to table cold, with nutmeg grated over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.