Lemon Caramels. — Cut some very dry preserved Lemon-peel
into small square pieces, put these pieces each one on the
point of a small stick, and dip them iiito sugar boiled to
caramel ( see Sugar-boiling), twisting them round re-
peatedly that the s; gar may cover the peel equally all
over. Have a slab ready with a small piece of butter✪ Lemon Caramels
rubbed well and evenly all over, lay the caramels on it,
and when they are quite cold, take out the little sticks
and wrap each in paper.
Lemon Caramel Hock. — Dissolve lib. of loaf sugar in A-
pint of water and 1 teacupful of filtered Lemon-juice; then
add 1 teaspoonful of acetic acid and 1 liqueur-glassful of
kirschenw&sser. Boil the above to the crack degree, then
mix with it 4oz. of finely-chopped candied Lemon-peel.
Oil a deep saute-pan, pour the caramel in, and leave till
nearly set, then with the back of a knife mark over the
surface in the shape of diamonds. When the suga)r is
quite set and cold, snap where it is marked.
Lemon Cheese Cakes. — (1) Put 4oz. of butter into a basin,
gently melt it, and work in 4oz. of crushed and sifted
loaf sugar. Ti en add the yolks of two and white of one
egg, the finely-chopped peel of three and the juice of one
and a half Lemons, one crushed large Savoy biscuit, a few
pounded blanched almonds, and 3 table-spoonfuls of brandy✪ Lemon Cheese Cakes.
Line some patty pans with putt' paste, put a little of the
Lemon mixture in each, and bake in a quick oven.
(2) Warm M'J- °f butter till soft and mix with it Mb.
of powdered white sugar ; then add two Savoy biscuits
pounded fine, about a dozen sweet almonds blanched and
pounded, the rinds of half-a-dozen Lemons grated or chopped
very fine, the beaten yolks of four and the whites of two
eggs, the strained juice of three Lemons, and 1{ wine-
glassfuls of brandy. When all these are very well mixed,
line some patty pans with putt' paste, put into each a good
spoonful of the mixture, and bake.
(3) Cream {lb. of butter, add {lb. of caster sugar, mix
well with the butter, and then beat in the yolks of two
eggs, a little milk, {lb. of washed and dried currants, and
the juice and grated rind of one Lemon ; butter some patty-
pans, line with puff paste, half fill them with the mixture,
sift a little caster sugar over the tops, and bake in a hot
oven.
(4) Put lib. of caster sugar into a stewpan with the
yolks of two and the whites of four eggs, three finger-
biscuits grated, the juice and rinds of three Lemons (the
rinds well rubbed with sugar), and lastly Mb- of good
fresh butter. Put the pan over a rather slow' fire, and
stir the mixture until it looks like transparent honey.
Vanilla or cinnamon may be used to flavour. To use it
some buttered tartlet-pans must be lined with light paste,
then take 1 table-spconful of the mixture and stir it into
1 gill of newr milk, put a little of it into each tartlet, and
bake for a-quarter-of-an-hour in a quick oven.
Page 286 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Caramels. — Cut some very dry preserved Lemon-peel into small square pieces, put these pieces each one on the point of a small stick, and dip them into sugar boiled to caramel ( see Sugar-boiling), twisting them round repeatedly that the sugar may cover the peel equally all over. Have a slab ready with a small piece of butter rubbed well and evenly all over, lay the caramels on it, and when they are quite cold, take out the little sticks and wrap each in paper.
Lemon Caramel Hock. — Dissolve lib. of loaf sugar in Apint of water and 1 teacupful of filtered Lemon-juice; then add 1 teaspoonful of acetic acid and 1 liqueur-glassful of kirschenwasser. Boil the above to the crack degree, then mix with it 4oz. of finely-chopped candied Lemon-peel. Oil a deep saute-pan, pour the caramel in, and leave till nearly set, then with the back of a knife mark over the surface in the shape of diamonds. When the sugar is quite set and cold, snap where it is marked.
Lemon Cheese Cakes. — (1) Put 4oz. of butter into a basin, gently melt it, and work in 4oz. of crushed and sifted loaf sugar. Then add the yolks of two and white of one egg, the finely-chopped peel of three and the juice of one and a half Lemons, one crushed large Savoy biscuit, a few pounded blanched almonds, and 3 table-spoonfuls of brandy. Line some patty pans with putt' paste, put a little of the Lemon mixture in each, and bake in a quick oven.
(2) Warm 4 oz. of butter till soft and mix with it 2 oz. of powdered white sugar ; then add two Savoy biscuits pounded fine, about a dozen sweet almonds blanched and pounded, the rinds of half-a-dozen Lemons grated or chopped very fine, the beaten yolks of four and the whites of two eggs, the strained juice of three Lemons, and 1 1/2 wineglassfuls of brandy. When all these are very well mixed, line some patty pans with putt' paste, put into each a good spoonful of the mixture, and bake.
(3) Cream 1/2 lb. of butter, add 1/2 lb. of caster sugar, mix well with the butter, and then beat in the yolks of two eggs, a little milk, 1/2 lb. of washed and dried currants, and the juice and grated rind of one Lemon ; butter some pattypans, line with puff paste, half fill them with the mixture, sift a little caster sugar over the tops, and bake in a hot oven.
(4) Put lib. of caster sugar into a stewpan with the yolks of two and the whites of four eggs, three fingerbiscuits grated, the juice and rinds of three Lemons (the rinds well rubbed with sugar), and lastly 2 oz. of good fresh butter. Put the pan over a rather slow' fire, and stir the mixture until it looks like transparent honey. Vanilla or cinnamon may be used to flavour. To use it some buttered tartlet-pans must be lined with light paste, then take 1 table-spoonful of the mixture and stir it into 1 gill of newr milk, put a little of it into each tartlet, and bake for a-quarter-of-an-hour in a quick oven.
Records on this page
Lemon CaramelsLemon Cheese Cakes