Sunday, July 1, 2012

Elderberry custard from Apicius, a starting point.

Nothing was really measured so this is all guess work on ammounts.

I use 1 bowl, large that held icecream, filled with elderberries that I had picked and washed then frozen. roughly 16 cups  would be my best guess.

20 eggs (whole and beaten)
2 cups of white wine
1.25 cups of raisin liquor (would have used more if we had had it)

250 gm liqid honey

1 tsp sea salt

4 oz of butter in leiu of oil

again rough estimates but a starting point to work with for redacting, this recipe will be tried again!