Lemon Custard

Ingredients

• 3 eggs
• 1 cup of granulated sugar
• a rounding tablespoonful of flour
• 1/2 pint of milk
• the grated yellow rind and juice of one lemon

Method

1. 1

   Separate eggs, beat yolks, and add sugar gradually.

2. 2

   Mix flour and milk while stirring, then add to yolks and sugar with lemon juice and rind.

3. 3

   Let stand in a cold place for 20 minutes before using.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 17. The excerpt below is the record exactly as published.

1 pint of milk, heating all the while. Grease a hot griddle or frying pan with butter ; dip the bread in the milk and eggs and fry on both sides to a delicate brown. — From "Table Talk," Philadelphia. 21. — Claret Jelly. A package of gelatine soaked in a pt. of cold water, juice of 3 lemons and grated peel of 1, a pint of claret, sugar to taste. Pour over these a quart of boiling water ; stir un- til dissolved, and strain into moulds, previ- ously wet with cold water. April. 22. — Flourendines. Boil yi cup of rice in 2 qts. of water until tender, or for about 20 minutes ; drain until thoroughly dry. Beat 4 eggs without sep- arating, until light ; add ]/2 cup of sugar and beat again until light, then add 1 pt. of milk, 1 tablespoonful of vanilla and the boiled rice. Line 2 pie dishes with good light paste, cover the bottom of the dishes with seeded raisins. Fill with the rice mixture and bake in a quick oven about 30 minutes, or until the custard is solid. Beat the whites of 2 eggs until light, add 2 tablespoonfuls of powdered sugar and beat again until very stiff. Spread a thin covering of this mixture over the pie, dust with powdered sugar, put back in the oven and bake until a golden brown ; serve when cold.— From "Table Talk," Phila- delphia. 23. — Chocolate Custard. Three ounces Baker's chocolate, 3 pts. of milk, 4 tablespoonfuls white sugar, 2 table- spoonfuls brown sugar ; prepare a soft custard of the milk and the yolks of 5 eggs and the white of 1 ; dissolve the chocolate in a cup of warm milk and heat it to boiling point \ 56 April. when cool, sweeten with the brown sugar and flavor with vanilla ; pour the whole into a dish and cover with whites of the 5 eggs beaten stiff with a little sugar ; brown slightly and serve cold. 24. — Spanish Cream. Put /3 of a box of gelatine to soak in x/$ cup of cold water ; separate 4 eggs, put 1 pint of milk in a farina boiler, beat the yolks of the eggs with ]/2 cup of sugar until light. Add them to the hot milk, stir for a minute, take from the fire and stand aside to cool. Beat the whites of the eggs to a stiff froth. Add ^ of a cup of boiling water to the gelatine, strained, and the whites of the eggs ; stir all together and turn into a mould. This should settle into 3 layers and is a very pretty and attractive pudding. — From ''Table Talk," Philadelphia. 25. — Lemon Custard. Separate 3 eggs, beat the yolks and add gradually 1 cup of granulated sugar. Put a rounding tablespoonful of flour

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