LEMON CREAM with PEEL

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 cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four ounces of loaf sugar ↝ Sugar, NFS [Sugars and honey]
a tea spoonful of grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
paste knots
lemon peel cut like long straws ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (8)

Boil a pint of cream.
When it is half cold, put in the yolks of four eggs.
Stir it till it is cold.
Set it over the fire with four ounces of loaf sugar and a tea spoonful of grated lemon peel.
Stir it till it is pretty hot.
Take it off the fire and put it in a bason to cool.
When it is cold, put it in sweetmeat glasses.
Lay paste knots, or lemon peel cut like long straws, over the tops of your glasses.

Original Text

LEMON CREAM with PEEL.
BOIL a pint of cream, when it is half cold
put in the yolks of four eggs, stir it till it is
cold, then set it over the fire, with four ounces
of loaf sugar, a tea spoonful of grated lemon
peel, stir it till it is pretty hot, take it off
the fire and put it in a bason to cool, when it is
cold put it in sweetmeat glasses, lay paste knots,
or lemon peel cut like long straws, over the tops
of your glasses.—It is proper to be put upon a
bottom salver, amongst jellies and whips.

Notes

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