Moonshine

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Moonshine shapes
Flummery filling
Lemon cream
Garnish
Instructions (4)
  1. Take the shapes of a half moon, and five or seven stars, wet them, and fill them with flummery, let them stand till they are cold, then turn them into a deep china dish, and pour lemon cream round them.
  2. To make lemon cream: Take a pint of spring water, put to it the juice of three lemons, and the yellow rind of one lemon, the whites of five eggs well beaten, and four ounces of loaf sugar, then set it over a slow fire, and stir it one way till it looks white and thick, if you let it boil it will curdle, then strain it through a hair sieve, and let it stand till it is cold.
  3. Beat the yolks of five eggs, mix them with your whites, set them over the fire, and keep stirring it till it is almost ready to boil, then pour it into a bason; when is cold pour it among your moon and stars.
  4. Garnish with flowers.
Original Text
To make Moonshine. TAKE the shapes of a half moon, and five or seven stars, wet them, and fill them with flummery, let them stand till they are cold, then turn them into a' deep china dish, and pour lemon cream round them, made thus: Take a pint of spring water, put to it the juice of three lemons, and the yellow rind of one lemon, the whites of five eggs well beaten, and four ounces of loaf sugar, then set it over a slow fire, and stir it one way till it looks white and thick, if you let it boil it will curdle, then strain it through a hair sieve, and let it stand till it is cold, beat the yolks of five eggs, mix them with your whites, set them over the fire, and keep stirring it till it is almost ready to boil, then pour it into a bason; when is cold pour it among your moon and stars: garnish with flowers.—It is a proper dish for a second course, either for dinner or supper.
Notes
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