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Lemon Creams of Custards

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1446.
  2. INGREDIENTS.--5 oz.
  3. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs.
  4. 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.
  5. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten;
  6. 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.
  7. 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.
  8. Time.--1/2 hour to make the lemonade;
  9. about 10 minutes to stir the custard over the fire.
  10. Sufficient to fill 12 to 14 custard-glasses.
  11. Seasonable at any time.