Apple Custard


A recipe in an 1877 cookbook for Apple Custard looked delicious. Since I had never made this type of custard, I decided to try it.

Mrs. G.W. Hensel of Quarryville, Pennsylvania, provided this recipe that calls for “mashed stewed apples.”

img_2380Eight ounces of apple slices cooked in water over medium heat for about fifty minutes. I replaced water as needed because the apples ran dry a few times. They cooked  until soft enough to mash. I set aside the apples to cool for a few minutes after mashing them.

img_2381Add a half cup of sugar to the apples. Stir in one cup of milk and two beaten eggs. I interpreted a “little nutmeg” as a ½ teaspoon. Though it didn’t call for cinnamon, I added about ¼ teaspoon for a bit of added flavor. Then I sprinkled a little on the top for good measure.

Mrs. Hensel instructed cooks to bake the custard slowly. I set the oven to 300 degrees and hoped that was slow enough.

That temperature seems to work. It was very softly set after 45 minutes of baking. I left the custard in the oven for another 10 minutes when it was a bit firmer. After the custard cooled, I saw that it needed more time in the oven, maybe 30 additional minutes or more.

In addition to a longer baking time, the dessert also needed more apples. Next time I will try twice as many apples to the same ratio of other ingredients to see if the taste and texture improve. This one didn’t work for me.

Good luck! I’d love to hear if you try this recipe.

-Sandra Merville Hart


Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.