Lemon Cream

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Pare the lemons as thin as possible.
  2. Steep them all night in twenty spoonsfuls of spring-water, with the juice of the lemons.
  3. Strain it through a jelly-bag into a silver sauce-pan, if you have one.
  4. Beat well the whites of six eggs.
  5. Let it over a very slow charcoal.
Original Text
Lemon Cream. TAKE five large lemons, pare them as thin as possible, steep them all night in twenty spoonsfuls of spring-water, with the juice of the lemons, then strain it through a jelly-bag into a silver sauce-pan, if you have one, the whites of six eggs beat well, ten ounces of double-refined sugar, let it over a very slow charcoal
Notes
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