Economical Lemon Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 5 min Total: 5 min
Yield
2.0 1-1/2-pint moulds
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Cream
Instructions (9)
  1. Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar.
  2. Boil these ingredients for about 5 minutes.
  3. Beat up the yolks of the eggs.
  4. Strain the milk into a jug.
  5. Add the eggs to the strained milk.
  6. Pour the mixture backwards and forwards a few times, until nearly cold.
  7. Stir briskly to it the lemon-juice, which should be strained.
  8. Keep stirring until the cream is almost cold.
  9. Put it into an oiled mould, and let it remain until perfectly set.
Original Text
ECONOMICAL LEMON CREAM. 1444. INGREDIENTS.—1 quart of milk, 8 bitter almonds, 2 oz. of gelatine, 2 large lemons, 3/4 lb. of lump sugar, the yolks of 6 eggs. Mode.—Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold: put it into an oiled mould, and let it remain until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in. Time.—5 minutes to boil the milk. Average cost, 2s. 5d. Sufficient to fill two 1-1/2-pint moulds. Seasonable at any time.
Notes
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