Lemon Cream. No. 5.

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 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Pare two lemons, and squeeze to them the juice of one larger or two smaller.
  2. Let it remain some time, and then strain the juice to a pint of cream, and add the yolks of four eggs beaten and strained.
  3. Sweeten it, and stir it over the fire till thick.
  4. You may add a little brandy, if agreeable.
Original Text
Lemon Cream. No. 5. Pare two lemons, and squeeze to them the juice of one larger or two smaller; let it remain some time, and then strain the juice to a pint of cream, and add the yolks of four eggs beaten and strained; sweeten it, and stir it over the fire till thick. You may add a little brandy, if agreeable.
Notes
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