LEMON CREAM

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a pint of spring water ↝ Water, tap [Tap water]
the rinds of two lemons pared very thin ↝ Lemon, raw [Citrus fruits]
the juice of three ↝ Lemon, raw [Citrus fruits]
the whites of six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
the yolks of six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (9)

Mix the beaten egg whites with the water and lemon.
Add sugar to taste.
Set the mixture over the fire and stir until it thickens, but do not let it boil.
Strain the mixture through a cloth.
Beat the egg yolks.
Put the egg yolks over the fire until they are quite thick.
Combine the strained mixture with the thickened yolks.
Pour into a bowl to cool.
Put into glasses.

Original Text

To make LEMON CREAM.
TAKE a pint of spring water, the rinds of
two lemons pared very thin, and the juice of
three, beat the whites of six eggs very well,
mix the whites with the water and lemon, put
sugar to your taste, then set it over the fire, and
keep stirring it till it thickens, but do not let
it boil, strain it through a cloth, beat the yolks
of six eggs, put it over the fire till it be quite
thick, then put it into a bowl to cool, and put
it in your glasses.

Notes

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