Lexic.us

Definition of Custards

1. custard [n] - See also: custard

Custards Pictures

Click any thumbnail below to go to the full-sized version of that picture or photo:

Loading...

Lexicographical Neighbors of Custards

cuss cussed cussedly cussedness cussednesses cusser cussers cusses cussing cusso

cussos cussword cusswords custard custard-apple family custards (current term) custardy custard apple custard apple tree custard pie

Custer Custer's Last Stand custock custocks custode custodes custodial custodial account custodial care custodian

Literary usage of Custards

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Improved Housewife: Or Book of Receipts, with Engravings for Marketing by A. L. Webster (1855)
"Put the custards into cups and set them in a baking pan half filled with water. ... Rennet custards.—See " To Make Rennet." Take half a pint of cream and a ..."

2. Buckeye Cookery and Practical Housekeeping by Estelle Woods Wilcox (1877)
"CREAMS AND custards. For creams and custards eggs should never be beaten in tin, ... For custards the common rule is four eggs, one cup sugar, and one small ..."

3. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1845)
"QUINCE OR APPLE custards. Add to a pint of apple-juice prepared as for jelly, ... For quince custards, which if well made are excellent, observe the same ..."

4. The New Cookery: A Book of Recipes, Most of which are in Use at the Battle by Lenna Frances Cooper (1913)
"Soft or stirred custards are always cooked in a double boiler. General Directions—Heat the milk, as this shortens the time of cooking and lessens the ..."

5. Practical Housekeeping: A Careful Compilation of Tried and Approved Recipes by Estelle Woods Wilcox, Bertha Clow (1883)
"CREAMS AND custards. For creams and custards eggs should never be beaten in tin, ... For custards the common rule is four eggs, one cup sugar, and one small ..."

6. The Ladies' New Book of Cookery: A Practical System for Private Families in by Sarah Josepha Buell Hale (1852)
"Of custards— Cream — Rice— Chocolate — Plain — Baked— Souffle — Apple— Fool — Flummery ... custards. CUSTARD is always eaten cold, and either poured over ..."

7. Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of by Marion Harland (1906)
"COLD PUDDINGS AND custards BESIDES the ordinary baked and boiled custards, there are many ... Boiled cup custards Heat a quart of milk in a double boiler, ..."

Other Resources Relating to: Custards