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 (7)
  1. Infuse in a gill of clear water, the rind of a lemon, till it tastes of it.
  2. Take the yolks of six eggs and the juice of four lemons.
  3. Beat all well together.
  4. Run them through a hair sieve.
  5. Sweeten them with double-refined sugar.
  6. Set them on the fire, not too hot, keeping stirring.
  7. When it is thick enough take it off.
Original Text
To make clear Lemon Cream. INFUSE in a gill of clear water, the rind of a lemon, till it tastes of it; then take the yolks of six eggs, the juice of four lemons; beat all well together, and run them through a hair sieve, sweeten them with double-refined sugar, and set them on the fire, not too hot, keeping stirring; and when it is thick enough take it off..
Notes
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