Lemon Creams

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 30 min
Yield
12.0 glasses
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Blanch and chop the almonds, and put them into a jug with the cream.
  2. In another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely.
  3. Pour rapidly from one jug to the other till the mixture is well frothed.
  4. Pour it into jelly-glasses, omitting the lemon-rind.
Original Text
LEMON CREAMS. (Very good.) 1445. INGREDIENTS.—1 pint of cream, 2 dozen sweet almonds, 3 glasses of sherry, the rind and juice of 2 lemons, sugar to taste. Mode.—Blanch and chop the almonds, and put them into a jug with the cream; in another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely. Pour rapidly from one jug to the other till the mixture is well frothed; then, pour it into jelly-glasses, omitting the lemon-rind. This is a very cool and delicious sweet for summer, and may be made less rich by omitting the almonds and substituting orange or raisin wine for the sherry. Time.—Altogether, 1/2 hour. Average cost, with cream at 1s. per pint, 3s. Sufficient to fill 12 glasses. Seasonable at any time.
Notes
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