The Duke’s Custard


  • Brandied Morella cherries, ½ to whole pint
  • boiled custard, from 1 to 1½ pint
  • thick cream, ½ pint or more
  • brandy, 1 to 2 glassesful
  • sugar, 2 to 3 oz.
  • juice of ½ large lemon
  • prepared cochineal, or carmine, 20 to 40 drops.


Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morella cherries as will cover thickly the bottom of the dish in which this is to be sent to table; arrange them in it, and pour over them from a pint to a pint and a half of rich cold boiled custard; garnish the edge with macaroons or Naples biscuits, or pile upon the custard some solid rose-coloured whipped cream, highly flavoured with brandy.