Richmond Maids of Honor
From With a saucepan over the sea, 1902
Serves 3
A historical recipe attributed to Queen Elizabeth.
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
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 53. The excerpt below is the record exactly as published.
RICHMOND MAIDS OF HONOR. (England.) These celebrated cakes, or tarts, were invented by Queen Elizabeth, and are still sold at Richmond. Beat 2 eggs, add i quart of milk, and the juice of a lemon. Set in a pan and skim off the curd. Drain it, mix with yolks of 4 eggs, beaten with the grated rind of the lemon, some sugar to taste, — the lemon can be rubbed on it, in two lumps, — a little cinnamon and nutmeg, 6 ounces currants and i glass of brandy. Mix well and fill shells of puiF paste
Cook this with the app: pantry check, scaling, and the assistant.