Apple Custard

Directions

1. 1
   Pare, core and quarter Pippins.
2. 2
   Stew among them the yellow peel of a large lemon, grated very fine, and stew them until tender in a very small portion of water.
3. 3
   When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix sugar with them and set them away until cold.
4. 4
   Beat eggs very light and stir them gradually into milk, alternately with the stewed apples.
5. 5
   Put the mixture into cups, or into a deep dish and bake it about twenty minutes.
6. 6
   Send it to table cold, with nutmeg grated over the top.