Lemon Froth

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel.
  2. Add the cold water and the juice of the lemons.
  3. Skim with a silver spoon.
  4. Strain into a large basin.
  5. When beginning to set, add the whites beaten to a stiff froth.
  6. Beat well together and pile up in a glass dish.
  7. Serve with sweetened whipped cream.
Original Text
*Lemon Froth 1 oz. gelatine ¹⁄₂ pint boiling water ¹⁄₂ pint cold water 3 lemons 6 ozs. lump sugar Whites of 6 eggs Dissolve the gelatine and sugar in the boiling water with the finely-pared lemon peel. Add the cold water and the juice of the lemons. Skim with a silver spoon. Strain into a large basin. When beginning to set, add the whites beaten to a stiff froth. Beat well together and pile up in a glass dish. Serve with sweetened whipped cream. [Pg 94]
Notes
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