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Lemon Custard

Name: Lemon Custard
Yield: 4 servings
Ingredients: a pint of sherry wine; 1 lb. of refined sugar; the juice of 2 lemons; the rind of 1 pared thin; the rind of the other boiled soft; 4 yolks and 2 whites of eggs

From Consult me, 1902

Serves 4

Another version involves beating yolks of 8 eggs with boiling water, adding lemon rinds and juice, and sweetening to taste.

Presented as published in 1902. 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

Nutrition per serving

721Calories

7 gProtein

138 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories721 kcal

Protein7.5 g

Carbohydrates138 g

Fiber5.5 g

Sugars118 g

Total Fat5.4 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium86 mg

Potassium311 mg

Calcium109 mg

Iron1.7 mg

Magnesium27 mg

Phosphorus120 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C84 mg

Vitamin A82 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate40 mcg

Choline154 mg

Caffeine0 mg

Water210 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 290. The excerpt below is the record exactly as published.

LEMON CUSTARD.— Sherry wine, a pint ; refined sugar, 1 lb. ; the juice of 2 lemons, the rind of 1 pared thin, and the rind of the other boiled soft, and rubbed through a sieve ; boil well. Take out the peel, and a little of the liquor ; cool ; pom the rest into the dish you design it for ; beat 4 yolks and 2 whites of eggs

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