To Make Cuſtards
From the treasured pages of Receipt book by Beulah Hutson
Written by Beulah Hutson
To Make Cuſtards
"(9) To Make Cuſtards Take apinte of Creame, aquart of milke, put to it a Nutmogg Slicod, a littlo whoſe Cinamon, Sett it on the fire till it almoſt boylos, thon take it of and pouro it into an earthon pann. Keopo it Stirring till it be Cold, that it may not Creame on the topp, thon boato twolue oggs, leavo out fine of the whites put thom to it with aglass of Sacko, thon Sweeton it to your tafto, and thon Straine it, and hardon your Cuſtard in the Ouen, before you fill it."
Note on the Original Text
The original recipe, like much early modern culinary writing, is sparse on quantities, baking times, and temperatures, instead expecting the reader to draw on their own kitchen experience. Spelling was highly variable ('Cuſtards', 'apinte', 'basto', etc.), often using 'long s' (ſ) and flexible letter forms. The lack of precise instructions is typical for 17th-century manuscripts, where recipes served as memory aids for practiced cooks rather than step-by-step guides.
Title
Receipt book by Beulah Hutson (1680)
You can also click the book image above to peruse the original tome
Writer
Beulah Hutson
Era
1680
Publisher
Unknown
Background
A delightful journey into 17th-century kitchens, this manuscript stirs together rustic recipes and culinary secrets, inviting readers to savor the ingenious flavors of Beulah Hutson's time.
Kindly made available by
Folger Shakespeare Library
This early custard recipe, recorded around 1680 and attributed to Beulah Hutson, emerges from a time when English households were refining their approach to fresh dairy. Sack (a type of fortified wine not unlike sherry), cream, and spices like nutmeg and cinnamon were popular in both sweet and savory dishes among the well-off. Such recipes were cherished for festive gatherings and as displays of hospitality. The written method assumes access to large household ovens and specialized ceramic cookware, reflecting the social status of those able to prepare such rich desserts.
The recipe would have required an earthenware pan or large ceramic bowl for cooling the milk and cream mixture, a heavy saucepan for heating, and a wide shallow baking dish for setting the custard. Eggs would have been beaten by hand with a whisk or bundle of twigs, and sieves made from horsehair or cloth were common for straining. Baking was done in a brick oven, preheated and regulated with experience more than thermometers.
Prep Time
20 mins
Cook Time
45 mins
Servings
10
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 pint (20 fl oz) double cream
- 1 quart (32 fl oz) whole milk
- 1 whole nutmeg, sliced
- 1 small stick (2 inches) cinnamon
- 12 large eggs (whites of 5 omitted)
- 2 fl oz sweet sherry (substitute for sack)
- 3½–5 oz sugar (to taste)
Instructions
- Begin by gently heating 1 pint (20 fl oz) of double cream and 1 quart (32 fl oz) of whole milk in a saucepan.
- Add 1 whole nutmeg, sliced, and a small stick (about 2 inches) of cinnamon.
- Warm the mixture until it is just about to boil, then remove from heat.
- Transfer the hot mixture into a ceramic or glass bowl, stirring regularly as it cools to prevent a skin from forming.
- In a separate bowl, beat 12 large eggs, omitting the whites from 5 of them (so 12 yolks, 7 whites).
- Whisk in 2 fl oz of sweet sherry (as a substitute for sack).
- Once the milk mixture is cool, whisk in the eggs and sherry.
- Sweeten to taste with sugar (about 3½–5 oz).
- Strain the custard mixture through a fine sieve.
- Preheat your oven and prepare your custard dish by gently warming it before pouring in the mixture.
- Bake in a moderate oven (about 300°F) until just set.
- Serve cooled.
Estimated Calories
340 per serving
Cooking Estimates
Preparing this baked custard takes about 20 minutes, including heating the milk and cream, infusing the spices, and whisking the eggs. The baking time is around 45 minutes. Each serving has about 340 calories, and this recipe makes 10 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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