Lincoln Discussion Symposium

Found this receipt in an 1871 Godey's Lady's Book:

For those who want an easy and wonderfully lemony pudding - VERY easy to make and absolutely delicious - Made some yesterday afternoon -



Godey's Lemon Custard


1 Large Lemon (Extract juice and let come to a slow boil, stirring constantly)

2 Cups Sugar

2 Cups Water

½ Cup Butter

1 TSP Flour

3 Eggs – Beat Whites separately and add last to mixture




MODERN VARIATION – Use 1 ¼ Cups Sugar and can substitute 1 ½ TSP Corn Starch.

Refrigerate and serve cool.

This sounds very much like a lemon pudding that my grandmother used to make, but I think she also grated some lemon peel into it. When I was young, we used to go to a shop that I cannot even remember to get lemon custard ice cream. It was marvelous. I also miss all the flavors of ice cream from the old Howard Johnson's Restaurant chain - especially their pistachio.

We used to make home-made ice cream in ice cube trays (in the days when the metal cubes could be removed) using something called 10-
Below to make it freeze. Does anyone remember that? Do they still make 10-Below? I couldn't wait for strawberry season and peach season to come along in order for Mom to make ice cream. We have a farm stand about a mile from Surratt House that makes "seasonal" ice creams -- good, but not quite the same.

And here I sit in freezing weather with snow on the ground thinking about ice cream!

(02-09-2014 09:27 PM)L Verge Wrote: [ -> ]And here I sit in freezing weather with snow on the ground thinking about ice cream!

That reminds me of 26 years ago when I lived in Keene, NH. On one of the coldest days of the year, a good friend and I walked down the main street to get some ice cream. We ate it while walking back to the office. It was great, there is something special about eating ice cream when the temperature is below 0.
(I'm sure that's something Roger misses now that he's in FL)

BettyO, that sounds good, especially for a hot summers day