Lemon Cordial. —Macerate for one week 2oz. each of fresh
and dried Lemon-peel and loz. of fresh orange-peel in 1
gall, of proof spirit. Filter this off and press the peel.
Dissolve 31b. of loaf sugar in 1 gall, of distilled water✪ Lemon Cordial and
add this to the spirit. A little orange-flower or rose-water
improves this cordial.
Lemon Cream. — (1) Well beat the yolks of two eggs, add
to them 1 pint of thick cream, Jib. of caster sugar, and
the thin rind of a Lemon✪ Lemon Cream; turn all into a saucepan, boil up
once, remove from the fire, and stir till cold. Squeeze the
juice of the Lemon on a dish, pour over the cream, and
serve.
(2) Rub off the zest of a Lemon with lumps of sugar,
put them into a bowl with 2 breakfast-cupfuls of cream,
whip until dissolved, and add more sugar and Lemon-juice
to taste. Dissolve Joz. of isinglass in a little hot water
and let it cool. When thick add it to the Lemon cream,
turn all into a mould, and let it set before turning out.
(3) Mix the grated peel of three Lemons with 1 pint
of rich cream, then strain in the juice of the three Lemons
and sweeten to taste with caster sugar. Whisk the cream
until very thick, then put it in a cool place for one night.
The next day, put a few sponge cakes in the centre of a
glass dish, and baste them with 3 or 4 wineglassfuls of
white wine. When the cakes are well soaked with the
wine, pour the cream round, and serve.
(4) Put 1 heaped table-spoonful of arrowroot in a basin
and mix it smoothly together with a small quantity of
cold water, then stir in gradually 1 pint of boiling water.
Pour the arrowroot into an enamelled saucepan and stir
it with a wooden spoon over a gentle fire. When boiled
for a few minutes, move the saucepan to the edge of the
fire and mix in the strained juice of half a Lemon, a
small quantity of grated Lemon-peel, and loaf sugar to
taste. Beat the -whites of six eggs well, but without
frothing, mix them quickly in with the cream, stir for a
few minutes, then strain the cream through a fine hair
sieve. Serve it when cold in small glasses.
(5) Beat the whites of two eggs and one whole one
together, put them into a saucepan with J pint of water,
Jib. of caster sugar, and the strained juice of two Lemons.
When the ingredients are well mixed, place the saucepan
over a gentle fire, and stir continually in one direction ;
when hot put into the cream the thinly-pared rind of one
Lemon, stir it over the fire till on the point of boiling,
then remove at once. Strain the cream into a basin and
leave till cold. This cream is delicious eaten with either
stewed fruit or fruit tarts.
(6) Put 1 pint of thick cream in a lined saucepan with
4oz. of caster sugar and the thinly-pared rind of a Lemon,
For details respecting Culmary Processes, Utensils, Sauces, dec., referred, to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
841
Lemons — continued.
and place it over a gentle fire. Beat the yolks of two
eggs, mix them with the cream, moving the saucepan to
the side of the fire, and stir until thickened. Squeeze the
juice of a Lemon✪ Lemon Cream into a dish, strain the cream over it,
and heat lightly until cold. The cream is then ready for
serving.
Page 289 · 4 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 Cordial. —Macerate for one week 2oz. each of fresh and dried Lemon-peel and loz. of fresh orange-peel in 1 gall, of proof spirit. Filter this off and press the peel. Dissolve 31b. of loaf sugar in 1 gall, of distilled water and add this to the spirit. A little orange-flower or rose-water improves this cordial.
Lemon Cream. — (1) Well beat the yolks of two eggs, add to them 1 pint of thick cream, Jib. of caster sugar, and the thin rind of a Lemon; turn all into a saucepan, boil up once, remove from the fire, and stir till cold. Squeeze the juice of the Lemon on a dish, pour over the cream, and serve.
(2) Rub off the zest of a Lemon with lumps of sugar, put them into a bowl with 2 breakfast-cupfuls of cream, whip until dissolved, and add more sugar and Lemon-juice to taste. DisDissolve 1/2 oz. of isinglass in a little hot water and let it cool. When thick add it to the Lemon cream, turn all into a mould, and let it set before turning out.
(3) Mix the grated peel of three Lemons with 1 pint of rich cream, then strain in the juice of the three Lemons and sweeten to taste with caster sugar. Whisk the cream until very thick, then put it in a cool place for one night. The next day, put a few sponge cakes in the centre of a glass dish, and baste them with 3 or 4 wineglassfuls of white wine. When the cakes are well soaked with the wine, pour the cream round, and serve.
(4) Put 1 heaped table-spoonful of arrowroot in a basin and mix it smoothly together with a small quantity of cold water, then stir in gradually 1 pint of boiling water. Pour the arrowroot into an enamelled saucepan and stir it with a wooden spoon over a gentle fire. When boiled for a few minutes, move the saucepan to the edge of the fire and mix in the strained juice of half a Lemon, a small quantity of grated Lemon-peel, and loaf sugar to taste. Beat the whites of six eggs well, but without frothing, mix them quickly in with the cream, stir for a few minutes, then strain the cream through a fine hair sieve. Serve it when cold in small glasses.
(5) Beat the whites of two eggs and one whole one together, put them into a saucepan with 1/2 pint of water, 1/2 lb. of caster sugar, and the strained juice of two Lemons. When the ingredients are well mixed, place the saucepan over a gentle fire, and stir continually in one direction ; when hot put into the cream the thinly-pared rind of one Lemon, stir it over the fire till on the point of boiling, then remove at once. Strain the cream into a basin and leave till cold. This cream is delicious eaten with either stewed fruit or fruit tarts.
(6) Put 1 pint of thick cream in a lined saucepan with 4oz. of caster sugar and the thinly-pared rind of a Lemon,
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Lemons — continued.
and place it over a gentle fire. Beat the yolks of two eggs, mix them with the cream, moving the saucepan to the side of the fire, and stir until thickened. Squeeze the juice of a Lemon into a dish, strain the cream over it, and heat lightly until cold. The cream is then ready for serving.
Records on this page
Lemon CordialLemon CreamLemon CreamLemon Ice Cream