A Custard Lady, Frances Coskin Spa
From the treasured pages of Cookbook
Unknown Author
A Custard Lady, Frances Coskin Spa
"a quart of cream 2 of sugar sinamon, Maced & a nutmeg all boyld together, then beat the yolks of 8 eggs & the white of one, mix them well w the cream, put it on the fire till thick, take care it dus not boyle. turn it all the while the same way, then bake it a quarter of an hour"
Note on the Original Text
The recipe is written in the style of the early 18th century—economical with words, lightly punctuated, and heavily reliant on the cook's own skill and oversight. Spelling remains somewhat fluid ('boyld' for boiled, 'Maced' for mace), and instructions are streamlined: quantities may be vague or omitted, with the expectation that the reader already knows basic proportions and methods. The line-by-line directions reflect both the fluid nature of handwritten recipes shared between households and the oral traditions of the kitchen, prioritizing core actions and visual cues over precise measurements.
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This luxurious custard recipe hails from early 18th-century England, specifically around 1706, a period known for its opulent dairy-based desserts served in grand homes and country spas. The recipe title references Frances Coskin Spa, hinting at its association with fashionable spa towns where such delicacies might have been enjoyed after a restorative soak or as part of a genteel gathering. Custards held a special place at the English table: thick, silky, and richly spiced, they were the ultimate display of fresh local eggs and cream, luxuries of their own time.
In the 1700s, this custard would have been prepared using simple but quality tools: a large copper or tin-lined pot for scalding the cream, a wooden spoon or 'spurtle' for stirring, and a ceramic or pewter dish for baking. The oven would likely have been a wood-fired hearth, and cooks would gauge 'doneness' by sight and gentle touch rather than a thermometer or timer. A hand whisk or bundle of birch twigs (a historical whisk substitute) would be used to beat the eggs.
Prep Time
20 mins
Cook Time
15 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 quart heavy cream
- 1/2 cup sugar (superfine is best)
- 1 cinnamon stick
- 1/4 teaspoon ground mace (or substitute with a pinch of ground allspice if mace is unavailable)
- 1/4 teaspoon freshly grated nutmeg
- 8 large egg yolks
- 1 large whole egg
Instructions
- To prepare 'A Custard Lady' in a modern kitchen, first combine 1 quart of heavy cream, 1/2 cup of sugar, 1 cinnamon stick, a small pinch each of ground mace and nutmeg in a medium saucepan.
- Bring gently to just below a simmer, stirring to dissolve the sugar and infuse the spices, then remove from heat and allow to cool slightly.
- In a separate bowl, whisk together 8 large egg yolks and 1 whole egg until smooth.
- Gradually ladle the warm cream mixture into the eggs, whisking constantly to prevent curdling.
- Return this mixture to a clean saucepan and cook gently over low heat, stirring in the same direction with a wooden spoon until the custard thickens enough to coat the back of the spoon—do not let it boil!
- Pour into a ceramic baking dish and bake in a preheated oven at 320°F (160°C) for about 15 minutes, or until just set but still wobbly in the center.
Estimated Calories
400 per serving
Cooking Estimates
It takes about 15 minutes to bake the custard after you have prepared it. Preparing the ingredients, combining them, and tempering the eggs takes around 20 minutes. Each serving will have about 400 calories. This recipe makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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