Lemon Curd

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three gills of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
sugar ↝ Sugar, NFS [Sugars and honey]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a quarter of a lemon ↝ Lemon, raw [Citrus fruits]
sweet almonds beat fine with a little cream ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a point of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (12)

Beat six eggs well.
Put the beaten eggs into three gills of new milk, sugar, cinnamon, and lemon peel to your taste.
Set it over the fire.
Keep stirring it.
Squeeze a quarter of a lemon in it to turn it to cheese.
Let it run into what shape you would have it.
When it is cold, turn it out.
Pour over it a little almond cream, made of sweet almonds beat fine with a little cream.
Put them into a point of cream.
Let it boil and strain it.
Put to it the yolks of three eggs well beat.
Set it over the fire and make it like a custard.

Original Text

BEAT six eggs well, put them into three gills of new milk, sugar, cinnamon, and lemon peel to your taste, set it over the fire, keep stirring it, and squeeze a quarter of a lemon in it, to turn it to cheese, let it run into what shape you would have it, when it is cold turn it out, pour over it a little almond cream, made of sweet almonds beat fine with a little cream, then put them into a point of cream, let it boil and strain it, put to it the yolks of three eggs well beat, set it over the fire, and make it like a custard.

Notes

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