Lemon Cream. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Rasp off all the outside of five large lemons.
  2. Squeeze the lemons, and put what you have rasped off into the juice.
  3. Let it stand two or three hours, if all night the better.
  4. Beat eight whites of eggs and one yolk well together.
  5. Put to it a pint of spring water.
  6. Mix them all.
  7. Sweeten it with double-refined sugar according to your taste.
  8. Set it over a chaffing-dish of coals, stirring it till it is of a proper thickness.
  9. Dish it out.
  10. Be sure not to let it boil.
Original Text
Lemon Cream. No. 1. Take five large lemons and rasp off all the outside; then squeeze the lemons, and put what you have rasped off into the juice; let it stand two or three hours, if all night the better. Take eight whites of eggs and one yolk, and beat them well together; put to it a pint of spring water: then mix them all, and sweeten it with double-refined sugar according to your taste. Set it over a chaffing-dish of coals, stirring it till it is of a proper thickness; then dish it out. Be sure not to let it boil. [262]
Notes
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