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Lemon Custard

Name: Lemon Custard
Yield: 3 servings
Ingredients: 1 pound of sugar; 4 pound butter; 4 eggs, also beaten light; 2 rolled crackers; 1 cup of milk; the juice and grated rind of 1 lemon

From Royal Victoria cook book, 1900

Serves 3

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.

LEMON CUSTARD.\Beat 1 pound of sugar and 4 pound butter until light, add 4 eggs, also beaten light, and 2 rolled crackers, 1 cup of milk, the juice and grated rind of 1 lemon

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