Seafoam Candy & Boiled Custard

Re: Old recipes
From: Lisa
Phaedrus 
Date: 2/26/2022, 7:15 PM
To: phaedrus@hungrybrowser.com

On 2/26/2022 5:31 PM, Lisa wrote:

Unc,

When I was growing up, we spent every summer at my grandma’s in Sugar Grove, VA. 
We used to make Seafoam Candy and Grandma always a big batch of Boiled Custard. 
Alas, those receipts went with her and my aunts and my Momma.

I don’t have much hope in finding them, but maybe you can.

Thank you.

Lisa

Hi Lisa,

Lisa, there are dozens of recipes for both of these things on the Internet. I have recipes on my site already for both of them. If you just want any recipe for "Seafoam Candy" and any recipe for "Boiled Custard," then these should do nicely. See these pages:

Seafoam Candy:

Boiled Custard:

However, if you want your grandma's exact recipes, then you are going to have to tell me how to know them when I see them. After all, you don't expect there to be recipes for them on the Internet that say "This is the recipe that Lisa's Grandma used" or "This recipe is from "Sugar Grove, Virginia", do you? (I checked - there aren't any.) Even in the state of Virginia, people must use many different recipes for these things. Would you know your Grandma's recipes for these things if you saw them? How would you know them?

If you can't tell me of a way to recognize your Grandma's recipes when I find them, then tell me so. I'll just send you a recipe for each of these things that mentions "Virginia", if I can find any.

Let me know.

Phaed

Hi Lisa,

Here are some more recipes for seafoam candy and boiled custard.

Phaed

Old Time Sea Foam Candy

1 3/4 c. brown sugar
3/4 c. white sugar
1/2 c. hot water
1/4 c. light corn syrup
1/4 tsp. salt
2 egg whites
1 tsp. vanilla flavoring
1 tsp. pecan flavoring
1 c. pecan pieces

Place sugars, water, corn syrup and salt in a heavy saucepan and cover.
Cook until it boils rapidly. Remove cover and cook again without stirring
until it spins a tight thread. Remove from heat. Beat 2 egg whites stiff.
Pour hot mixture over egg whites beating at high speed. Add vanilla and
pecan flavoring beating until mixture becomes firm. Add pecan pieces.
Drop on waxed paper by teaspoons. Store in airtight containers.
---------------------------------------------------------------
Granny Howell's Prize Winning Boiled Custard

3/4 c. sugar
9 eggs, beaten
3 qts. rich milk
1 tsp. vanilla
1 c. heavy cream

Combine eggs and sugar. Slowly add milk. Stir until well blended.
Put in top of double boiler over medium heat, cook custard mix
until mixture begins to thicken (to consistency of meat gravy).
Remove from heat and let cool.
Meanwhile, whip cream until firm peaks form. Fold in vanilla. Fold
into cold custard mixture. Chill before serving. A topping of baked
meringue or a sprinkle of nutmeg may be added for special occasions.
Eight ounces Cool Whip may be used instead of whipped cream.
Yield: about 1 gallon.
-----------------------------------------------------------------
Old Fashioned Boiled Custard

1 qt. whole milk
4 eggs
6 tbsp. sugar
1 tsp. vanilla

Heat the milk until just below the boiling point. Beat eggs and sugar
in a bowl. Pour scalding milk over this mixture and stir quickly and
thoroughly. Return at once to a double boiler (cook over hot water)
and cook until slightly thickened. Cool by placing over cold water.
Add vanilla when cold. HINT: Should the custard curdle, remove from
heat. Beat steadily and strain through a sieve.
------------------------------------------------------------------
Old Fashion Boiled Custard

1 qt. milk
3/4 c. sugar
4 egg yolks
4 tbsp. flour

Mix sugar, flour and egg yolks until smooth. Heat milk to lukewarm and
add to preceding. Then cook in double boiler until correct thickness.
Add vanilla to taste.
---------------------------------------------------------------
Boiled Custard 1935 Virginia Cookbook recipe

1 pt. milk
1/2 cup sugar
3 eggs
1 tablespoon cornstarch

Scald milk; pour over beaten egg yolks and sugar mixture. Add cornstarch
(moistened with water) and beaten egg whites. Cook until thick, stirring
constantly.