Lemon Custard

Ingredients

• 5 eggs
• 1 large tip of sugar
• 2 lemons

Method

1. 1

   Beat yolks with sugar; add juice and grated rind of lemons.

2. 2

   Cook in double boiler, stirring constantly until it thickens.

3. 3

   Beat whites to a stiff froth and gently stir the mixture into them.

4. 4

   Serve when cold.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.

LEMON CUSTARD— Mrs. W. F. Jones. 5 eg?s f^e vclka beaten with ] lar.^e Tip of sugar; add the juice and grated rind of 2 lemons. Cook in double boiler, stirring constantly until it bubbles and thickens. Beat the whites to a stiff froth and gently stir the mixture into them. Dip- into lemonade glasses, and serve when cold. This makes about enough for 11 people, and is deli- cious. ORANGE PUDDING— Mrs. C. H. Clickner. Peel and slice 4 large oranges and sprinkle over them 1 cup of sugar, and let stand 1 hour to draw out juice. Heat 1 pint of milk to boiling point, add 2 tablespoons corn starch wet in a little cold milk the yolks of 3 eggs and white of 1 beaten light. Beat the remaining 2 whites very stiff, add 4 tablespoons sugar, put on top and brown. Serve cold. LIGHT DESSERT 129 ORANGE CREAM— Mrs. Orey J. Short. 4 oranges, squeeze out juice, add 1 cup sugar and let stand. To 1 qt. nearly boiling milk, add two tablespoons corn starch wet with a little cold milk, and beaten yolks of 3 eggs; cook until thick. When cool mix with orange and frost with the beaten whites of the eggs and half cup sugar, flavor with a little lemon. Brown lightly. STRAWBERRY CREAM OR SNOW— Mrs. W. F. Jones. Whites of 4 eggs beaten to a stiff froth; 1 pint of strawberries passed through a colander and sweetened to taste. Stir gradually and gently into the eggs. Other berries and apple sauce are nice the same way. DANISH PUDDING— Mrs. W. F. Jones. Dissolve 1 cup of sago or the same of pearl tapioca in a quart of water, and cook until clear. Add 1 glass of sour jelly or 1 pint of stew- ed rhubarb, and when cold serve with whipped cream. With the rhu- barb do not use quite so much wat^r; but it must not be too stiff or it will be tough. Sweeten to taste. MARSH MALLQW PUDDING— Mrs. Wm. L. Jones, Cloverdale. 2 teaspoons gelatine (Knox), dissolved in % cup of water over steam. Whites of 5 eggs

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