Lemon Caudle

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pint of water ↝ Water, tap [Tap water]
the juice of two lemons ↝ Lemon, raw [Citrus fruits]
the rind of half a lemon pared as thin as possible from the white ↝ Lemon, raw [Citrus fruits]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
some bread shred very small ↝ Bread, vegetable [Yeast breads]
sweeten to your taste ↝ Almond milk, sweetened [Plant-based milk]
three or four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Set the water, lemon juice, lemon rind, mace, and bread to boil.
Sweeten to your taste.
Boil until the bread is soft.
Beat three or four eggs well together until they are as thin as water.
Temper the eggs by gradually adding a little of the hot liquid to them while stirring.
Once the eggs are hot, add them to the rest of the mixture.
Stir well to prevent curdling.

Original Text

Lemon Caudle.

Take a pint of water, the juice of two lemons, the rind of half a lemon pared as thin as possible from the white, a blade of mace, and some bread shred very small; sweeten to your taste. Set the whole on the fire to boil; when boiled enough, which you will perceive by the bread being soft, beat three or four eggs well together till they are as thin as water; then take a little out of the skillet and put to the eggs, and so proceed till the eggs are hot; then put them to the rest, stirring well to prevent curdling.

Notes

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