Mrs Hensto To Make Good Custards To Bake

The recipe is drawn from the late 17th century, specifically between 1671 and 1675, and is attributed to Penelope Patrick, a woman of genteel standing in England. Recipes like this offer a glimpse into the luxurious world of Restoration-era households, where costly ingredients like cream, imported spices, flower waters, and fortified wines were prized. Such custards were typically reserved for special occasions or well-to-do families. The inclusion of rose water or sack reflects contemporary tastes for aromatic and alcoholic infusions, echoing the era's fascination with flavors from across the globe.

Cooks of the 17th century would have used a large mixing bowl, a whisk or bundle of twigs for beating eggs, and a fine cloth or sieve for straining. Baking was done in brick ovens, preheated with wood fires until hot. Earthenware or metal dishes would serve to hold the custard during baking, and a spoon for measuring liquid flavorings. Precise temperature control would be by experience—judging the oven's 'heat'—rather than by calibrated devices.