LEMON CREAMS OF CUSTARDS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
12.0 – 14.0 custard-glasses
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Make a quart of lemonade: Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice.
  2. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten.
  3. Stir this one way over the fire until the mixture thickens, but do not allow it to boil.
  4. Serve in custard-glasses, or on a glass dish.
  5. After the boiling water is poured on the sugar and lemon, it should stand covered for about 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted.
Original Text
LEMON CREAMS OF CUSTARDS. 1446. INGREDIENTS.—5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs. Mode.—Make a quart of lemonade in the following manner:—Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this one way over the fire until the mixture thickens, but do not allow it to boil, and serve in custard-glasses, or on a glass dish. After the boiling water is poured on the sugar and lemon, it should stand covered for about 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted. Time.—1/2 hour to make the lemonade; about 10 minutes to stir the custard over the fire. Average cost, 1s. Sufficient to fill 12 to 14 custard-glasses. Seasonable at any time.
Notes
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