Lemon Custard

Ingredients

• the thin rind of two lemons
• a pint of cream
• the well-whisked yolks of eight eggs
• a table-spoonful of brandy
• two table-spoonfuls of madeira

Method

1. 1

   Soak lemon rind in cream, boil the cream, and pour it over the yolks.

2. 2

   Add lemon juice, brandy, and madeira, then stir over boiling water until thickened.

3. 3

   Serve in cups or on a dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 826. The excerpt below is the record exactly as published.

Lemon Custard. — Put the thin rind of two lemons into a pint of cream, and soak until the flavour is extracted. Eoil the cream, and pour it gradually over the well- whisked yolks of eight eggs. Add the juice of the lemon, a table- speonful of brandy, and two table-spoonfuls of madeira. Pour the mixture into a jug, place it in a pan of boiling water, and stir one way until it thickens. Serve either in cups or on a ■dish. Time, half an hour- to prepare. Probable cost, exclusive of the brandy and wine, 2s. 4d. Sufficient for a pint and a half of custard. Lemon Custard (another way). — See Custard, Lemon. Lemon Custard, or Creams without -Eggs. —Strain the juice of two lemons upon two ounces of powdered loaf sugar. Soak the thin rinds of the lemons in a pint of cream, and when the flavour is extracted, boil it, and pom- it over the juice and sugar, stirring briskly all the time. Add half a glass of brandy, and serve either in a dish or in cups. This custard will keep for a day or tv/o if put in a cool place. Time, a few minutes to thicken the custard. Probable cost, Is. lOd. Sufficient for a, pint of custard. Lemon Custard without Cream or Milk. — Put the thin rind of two lemons into three-quarters of a pint of cold water, and soak until the flavour is extracted. BoU the liquid, and pom- it gradually over the yolks of eight eggs which have been beaten briskly for several minutes. Strain the juice of the lemons over a quarter of a pound of sugar, add a quarter of a pint of water, and boil until the sugar is dissolved. Put all together into a jug, place this in a saucepan of boiling water, and stir one way until the custard thickens. A table-spoonful of brandy

Cook this with the app: pantry check, scaling, and the assistant.