18^th Century: Custard Creams

In the eighteenth century, plain custards were served in delicate little custard glasses. They would be served with jellies, syllabubs and other creamy puddings.

To make a common Custard

Take a quart of good cream, set it over a slow fire, with a little cinnamon, and four ounces of sugar; when it has boiled take it off the fire; beat the yolks of eight eggs, put to them a spoonful of orange flower water, to prevent the cream from cracking, stir them in by de