Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten ounces of sugar
- one ounce of the sugar
- a pint of clear currant-juice ten ounces of sugar
- a pint of rich cream
- eight well-beaten eggs
- two tablespoonsful of strained lemon-juice
- 1 pint
- 1/2 pint
- 2 tablespoonsful
Directions
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 water, pour it out, stir it till nearly cold, then add to it carefully, and by degrees, half a pint of rich cream, and last of all two tablespoonsful of strained lemon-juice. When the currants are very ripe omit one ounce of the sugar.
White currants and strawberries, cherries, red or white raspberries, or a mixture of any of these fruits, may be used for these custards with good effect: they are excellent.
Currant-juice, 1 pint; sugar, 10 oz.: 3 minutes. Eggs, 8; cream, 1/2 pint; lemon-juice, 2 tablespoonsful.