Today's Vintage Recipe is taken from Armour's Monthly Cookbook published in 1913. It follows exactly as it was written:
These being the more easily made may be considered first. They may either be steamed or baked but the mixture is the same in either case.
Allow two eggs and a teaspoonful of sugar to each half pint of milk.
Beat the eggs with sugar thoroughly, but do not froth them, as the custard must be as smooth and free from holes as possible.
Add the milk slowly, also a few drops of flavoring essence—vanilla, almonds or lemon.
Pour into a buttered mould (or into individual moulds), set in a pan of hot water and bake until firm.
Chill thoroughly and turn out on serving dish.
Serve with sugar and cream.
A pleasing addition to the above is made by garnishing the sides of the mould with strips of Canton ginger before pouring in the custard.
Make an infusion of coffee by pouring half a pint of boiling milk on a heaping tablespoonful of powdered coffee. Put it aside to settle, and when cold strain off the milk and use with the eggs as in previous recipe.
This is also made from milk and eggs and is usually served instead of cream with stewed or preserved fruit. "Boiled" custard is rather a misnomer as on no account must the boiling point be reached in cooking, for if the custard bubbles it curdles. As soon as the custard begins to thicken the saucepan must be taken from the fire and the stirring continued for a second or two longer. If the cooking is done in a double boiler the risk of boiling is very much lessened.