Lemon Custards

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Combine sugar, lemon juice, lemon rind (pared thin), boiled and sieved lemon inner-rind, and white wine.
  2. Boil the mixture for some time.
  3. Remove the peel and a small amount of the liquor, and let it cool.
  4. Pour the remaining mixture into the serving dish.
  5. Beat four egg yolks and two egg whites.
  6. Mix the beaten eggs with the cooled liquor.
  7. Strain the mixture into the serving dish.
  8. Stir everything together well.
  9. Place the dish in a slow fire in boiling water.
  10. When the custard is cooked, grate the rind of a lemon on top.
  11. Brown the top with a hot salamander.
  12. This can be served hot or cold.
Original Text
Lemon Custards. TAKE half a pound of double-refined sugar, the juice of two lemons, the rind of one pared very thin, the inner-rind of one boiled tender and rubbed through a sieve, and a pint of white wine. Let them boil some time, then take out the peel and a little of the liquor, and let it to cool. Pour the rest into the dish you intend for it, beat four yolks and two whites of eggs, and mix them with your cool liquor. Strain them into your dish, stir them well up together; and set them on a slow fire in boiling water. When it is enough, grate the rind of a lemon on the top, and brown it over with a hot salaman- der. This may be eaten either hot or cold.
Notes
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