Currant Custard

Instructions

1. 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.
2. 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.
3. When the currants are very ripe omit one ounce of the sugar.
4. 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.
5. Proportions: Currant-juice, 1 pint; sugar, 10 oz.: 3 minutes. Eggs, 8; cream, 1/2 pint; lemon-juice, 2 tablespoonsful.