Mutton Custard.
A dish that starts with milk and finishes with mutton suet.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 quart of milk
- 2 ounces of mutton suet
- Stick of cinnamon, 5 inches long
- 1 tablespoonful of flour
- 1/2 teaspoonful of salt
Make it lactose-friendly
- 1 quart of milk → lactose-free milk, oat milk, or almond milk
Steps
- The suet must be from the kidneys; sweet, and free from all tough membrane. Shred it very fine, and put it in the double-boiler with the cinnamon and milk; reserving, however, one gill of the milk. Cook for one hour, then strain. Return the strained liquid to the double-boiler, and place on the fire. Mix the flour and cold milk to a smooth paste, and stir into the hot mixture. Add the salt, and cook for ten minutes. Give the patient as much of this as he will willingly take; say, half a pint every four or five hours. Keep the patient warm and quiet. This is a particularly good remedy in severe cases of bowel and stomach trouble, being nourishing and soothing.
Nutrition (estimated, per serving)
| Calories | 350 |
|---|---|
| Protein | 14.6 g |
| Fat | 11.0 g |
| Carbs | 47.4 g |
| Fiber | 1.1 g |
| Sodium | 528 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States