Custard. No. 2.

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)
Instructions (5)
  1. Boil the laurel leaves, cinnamon stick, and lemon rind in the cream.
  2. When the cream is nearly cold, add the well-beaten yolks of seven eggs and six ounces of lump sugar.
  3. Let it nearly boil, stirring all the while.
  4. Continue stirring until nearly cold.
  5. Add a little brandy.
Original Text
Custard. No. 2. Take one pint of cream, boil in it a few laurel-leaves, a stick of cinnamon, and the rind of a lemon; when nearly cold, add the yolks of seven eggs, well beaten, and six ounces of lump sugar; let it nearly boil; keep stirring it all the while, and till nearly cold, and add a little brandy.
Notes
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