Rennet Custard


Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup milk.
  • 2 tablespoons sugar.
  • 1 tablespoon sherry wine.
  • 1 teaspoon liquid rennet.


    Heat milk until lukewarm, add sugar and wine; when sugar is dissolved, add rennet. Turn into a small mould, and let stand in a cool place until firm. Serve with sugar and cream. Cinnamon or nutmeg may be used in place of wine. Liquid rennet may be bought in bottles of any first-class grocer.