Lemon Custards

Ingredients

• One large lemon
• one quart of new milk
• quarter of a pound of white sugar
• seven eggs

Method

1. 1

   Grate off the rind of the lemon; put it with the sugar in the milk, and boil quarter of an hour.

2. 2

   Strain, and let it remain till cool; then stir in the eggs, well beaten and strained, leaving out three whites.

3. 3

   Pour it into cups with half a tea-spoonful of fresh butter, melted, in each cup; set them in water, and bake in a moderate oven.

4. 4

   Colour them when done, by holding a hot salamander over, and serve cold, with sugar sifted on the top.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 98. The excerpt below is the record exactly as published.

Lemon Custards. Eight eggs, six ounces of sugar, two lemons, a tea-cupful of cream, one pint of boiling water, and two table-spoonfuls of orange -flower water. Beat the yolks of the eggs till quite frothy ; pour on them the boiling water, stirring quickly all the time ; add the suga.r, and the rind of the lemons, grated ; stir if over a slow fire, till thick, adding the cream and orange-flower water ; when hot, stir in the lemon-juice ; pour it into a basin ; stir till nearly cold, and serve in custard-glasses. No. 410. — Lemon Custards. One large lemon, one quart of new milk, quarter of a pound of white sugar, and seven eggs

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