LEMON CREAMS, or Custards
A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).
A historical recipe
Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.
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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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
- 5 oz. of loaf sugar
- 2 pints of boiling water
- a quart of lemonade
- a glass dish
- 1 lemon
- 8 eggs
Method
- 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 ½ hour before the eggs are added to it, that the flavour of the rind may be extracted.
- Time.—½ hour to make the lemonade;
- about 10 minutes to stir the custard over the fire.
- Average cost, 1_s.
- Sufficient to fill 12 to 14 custard glasses.
- Seasonable at any time.