Yellow Lemon Cream, without Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely pounded sugar.
  2. Beat the yelks of nine eggs well.
  3. Add the peels and juice beaten together for some time.
  4. Strain it through a flannel into silver or very nice blocktin saucepan.
  5. Set it over a gentle fire, and stir it one way till pretty thick, and scalding hot, but not boiling, or it will curdle.
  6. Pour it into jelly glasses.
Original Text
Yellow Lemon Cream, without Cream. Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely pounded sugar: beat the yelks of nine eggs well; add the peels and juice beaten together for some time; then strain it through a flannel into silver or very nice blocktin saucepan; set it over a gentle fire, and stir it one way till pretty thick, and scalding hot, but not boiling, or it will curdle. Pour it into jelly glasses. A few lumps of sugar should be rubbed hard on the lemons before they are pared, or after, as the peel will be so thin as not to take all the essence, and the sugar will attract it, and give better colour and flavour.
Notes
—