Currant Custard

Preparation info
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By Eliza Acton

Published 1845

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  • Currant-juice, 1 pint
  • sugar, 10 oz.:3 minutes.
  • Eggs<


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