Mrs Beeton Lemon Creams of Custard
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
5 oz. of loaf sugar,
2 pints of boiling water,
the rind of 1 lemon and the juice of 3,
the yolks of 8 eggs.
Mode.—Make a quart of lemonade in the following manner:—Dissolve the sugar in
the boiling water, having previously, with part of the sugar, rubbed off the
lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and
add the yolks of the eggs, which should be well beaten; stir this one way over
the fire until the mixture thickens, but do not allow it to boil, and serve in
custard-glasses, or on a glass dish. After the boiling water is poured on the
sugar and lemon, it should stand covered for about 1/2 hour before the eggs are
added to it, that the flavour of the rind may be extracted.
Time.—1/2 hour to make the lemonade; about 10 minutes to stir the custard
over the fire.
Average cost, 1s.
Sufficient to fill 12 to 14 custard-glasses.
Seasonable at any time.
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