Recipes > Desserts > Lemon Caudle

Lemon Caudle


  • 1 pint of water
  • 2 lemons
  • 1 blade of mace
  • bread
  • sugar
  • 3 or 4 eggs


Take the water, the juice of the lemons, the rind of half a lemon pared as thin as possible from the white, the mace, and some bread shred very small; sweeten to your taste. Set the whole on the fire to boil; when boiled enough, which you will perceive by the bread being soft, beat the eggs well together till they are as thin as water; then take a little out of the skillet and put to the eggs, and so proceed till the eggs are hot; then put them to the rest, stirring well to prevent curdling.


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The Lady's Own Cookery Book (1844).

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