Currant Custard from Modern Cookery for Private Families by Eliza Acton
Boil in a pint of clear currant-juice ten ounces of sugar for three minutes, take off the scum, and pour the boiling juice on eight well-beaten eggs; thicken the custard in a jug set into a pan of ...
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Ingredients
- sugar, 10 oz.:3 minutes.
- lemon-juice, 2 tablespoonsful.
- cream, ½ pint
- Eggs, 8
- Currant-juice, 1 pint
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