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Jane E. Hassler cookbook, June 1857
Page 8
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Lemin Custard 2 lemons. 1 1/2 cups of sugar. 2 eggs seperated lump of butter Size of a walnut - beat together. 2 pints of water boiling into this Stir 4 good tablespoonsful of corn starch - after this is boiled well - Stir Slowly into the other mixture. I beat the sugar, eggs, butter, & lemon in a crock. stired the hot stuff into it didn't seem cooked enough - put all back in the stove and cooked a little more. Keep the whites out beat up - with a little Sugar for in top - made me 4 pies. I had to take an extra white for the frosting. I sweetened mine to taste. Bake your crusts
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Lemin Custard 2 lemons. 1 1/2 cups of sugar. 2 eggs seperated lump of butter Size of a walnut - beat together. 2 pints of water boiling into this Stir 4 good tablespoonsful of corn starch - after this is boiled well - Stir Slowly into the other mixture. I beat the sugar, eggs, butter, & lemon in a crock. stired the hot stuff into it didn't seem cooked enough - put all back in the stove and cooked a little more. Keep the whites out beat up - with a little Sugar for in top - made me 4 pies. I had to take an extra white for the frosting. I sweetened mine to taste. Bake your crusts
Szathmary Culinary Manuscripts and Cookbooks
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