“Mrs. Bates, let me propose your venturing on one of these eggs. An egg boiled very soft is not unwholesome. Serle understands boiling an egg better than anybody. I would not recommend an egg boiled by anyone else – but you need not be afraid, they are very small, you see – one of our small eggs will not hurt you. Miss Bates, let Emma help you to a little bit of tart – a very little bit. Ours are all apple-tarts. You need not be afraid of unwholesome preserves here. I do not advise the custard. Mrs. Goddard, what say you to half a glass of wine? A small half-glass, put into a tumbler of water? I do not think it could disagree with you.” Mr. Woodhouse, Emma by Jane Austen Cassandra Austen was Jane Austen’s dearest friend and confidant, as well as her only sister. Much of what we know of Austen’s personal life is the result of the letters exchanged between these sisters over the course of Jane Austen’s life. Custards, rich concoctions of milk, eggs and spices have been made for centuries. The basic recipe is the base of many other dishes including baked meats, frozen ices and crème desserts. It is simple to prepare and loved by both children and adults, though Mr. Woodhouse certainly felt obliged to recommend against it. A Custard Sweeten a quart of new milk to your taste; grate in a little nutmeg, beat up eight eggs well (leaving
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