A sort of sliced custard, breaded and fried, very rich and very generally liked, made of
1 cupful of milk.
2 tablespoonsfuls of sugar.
1 tablespoonful of corn starch.
1 heaping tablespoonful of flour.
2 yolks of eggs.
Butter size of a walnut.
Flavoring.
Pinch of salt.
Boil the milk with the sugar in it, which prevents burning. Mix the starch and flour in a cup, with a spoonful of cold milk extra, and some of that on the fire; pour it when the milk boils and let boil thick. Beat in the butter and yolks and take it off. Flavor with lemon or other extract, and let it get cold like mush, in a buttered pan. Cut in thick slices or blocks, roll in beaten egg and then in cracker meal, fry golden yellow in hot lard. Pour over the hot slices when they are served a thick, transparent glaze, like the following:
Rich Sauce for Fritters (437)
1 cupful of water.
1⁄2 cupful of sugar.
1 tablespoonful of corn starch.
1⁄2 cupful of curacoa or rum.
Mix the starch in the sugar dry, boil the water and stir them in. Take it from the fire and add the curacoa. It changes to a pink color. Other flavorings can be used. Have it thick enough to glaze the articles.
Whitehead’s Family Cook Book, 1891