Currant Custard
From Modern cookery, in all its branches, 1884
Serves 4
Can use other fruits like strawberries or raspberries.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 423. The excerpt below is the record exactly as published.
CURRANT CUSTARD. Boil in a pint of clear currant-juice ten ounces of sugar for three ninutes, take off the scum, and pour the boiling juice on eight well- beaten eggs ; thicken the custard in a jug set into a pan of water, pour it out, stir it till nearly cold, then add to it carefully, and by degrees, half a pint of rich cream, and last of all two tablespoonsful of strained lemon-juice. When the currants are very ripe omit one ounce of the sugar. White currants and strawberries, cherries, red or white raspberries, or a mixture of any of these fruits, may be used for these custards with good effect : they are excellent. Currant-juice, 1 pint ; sugar, 10 oz. : 3 minutes. Eggs, 8 ; cream, \ pint ; lemon-juice, 2 tablespoonsful QUINCE OR APPLE CUSTARDS. Add to a pint of apple-juice prepared as for jelly, a tablespoonful of strained lemon-juice, and from four to six ounces of sugar accord- ing to the acidity of the fruit ; stir these boiling, quickly, and in small portions, to eight well-beaten eggs
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