the Lemon-juice, then add sufficient boiling water to make
3qts. Stand it in ice water to cool, and then put it in the
freezer. Beat the whites of two small eggs to a stiff froth
and stir them well into the sherbet while freezing. When
frozen quite hard, re pack with ice and cover till required
for use.
Lemon Shrub. — (1) Squeeze the juice of twelve Lemons into
a bowl, and add the thin rinds of two, lib. of crushed loaf
sugar, the well-whisked whites of two eggs, | pint each
of rum and brandy, and 1 pint of water. Mix thoroughly,
strain, and it is ready for use.
(2) Squeeze the juice of sixteen Lemons into a bowl, and
add 6oz. of the juice of barberries, loz. of loaf sugar, and
1 pint of white wine ; mix well and strain before using.
A little milk, if added, makes a light and refreshing drink,
but must be used at once, as it will not keep long.
(3) Squeeze and strain the juice of twelve Lemons. Mix
with it lib. of loaf sugar the thinly-pared rinds of two
Lemons, the well-whipped whites of two eggs, 1 pint of
water, and h pint each of brandy and rum. When
thoroughly mixed, strain, and it is ready for use.
(4) Procure a dozen fresh Lemons, pare the rinds off
thinly, then squeeze out the juice and strain it. To 1 pint
of the juice add lib. of white sugar, broken into small
pieces. Measure out for each pint of the syrup 3 table-
spoonfuls of French brandy, and soak the rinds of the
Lemons in it. Let the whole remain for a day, stirring
up the Lemon-juice and sugar frequently. On the follow-
ing day strain off the syrup, mix it with the brandy and
Lemon rinds, put the whole in clean bottles, cork, seal
them tightly, and keep in a dry, cool place.
(5) Grate the yellow rinds of two Lemons and one orange ;
pour over it 3 pints of brandy or whisky, and let it steep
for two days. Then boil 31b. of loaf sugar in 3 pints of
cold water to a thick syrup, let it cool, and when cold
add the strained juice of six Lemons and the strained
spirit that the grated peel has been steeping in. Stir well
for five minutes and then bottle. Cork the bottles, seal the
corks, and lay the bottles on their sides in dry sawdust.
Lemon Snow. — (1) Put loz. of gelatine in a saucepan with
a small quantity of water and place it over the lire until
the gelatine has dissolved, then add lib. of caster sugar
and the juice of six or seven large Lemons. Stir the mix-
ture and boil it for ten minutes, then strain through a
jelly-bag into a basin. Whip the whites of four eggs✪ Lemon Snow to a
stiff froth, and when the jelly is cold and beginning to
thicken mix them in and whisk the whole until light.
Pile the pudding in a fancy glass dish, leave it until quite
cold, garnish with ratafias, and serve.
Page 317 · 1 recipe record 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
the Lemon-juice, then add sufficient boiling water to make 3 qts. Stand it in ice water to cool, and then put it in the freezer. Beat the whites of two small eggs to a stiff froth and stir them well into the sherbet while freezing. When frozen quite hard, re pack with ice and cover till required for use.
Lemon Shrub. — (1) Squeeze the juice of twelve Lemons into a bowl, and add the thin rinds of two, 1 lb. of crushed loaf sugar, the well-whisked whites of two eggs, | pint each of rum and brandy, and 1 pint of water. Mix thoroughly, strain, and it is ready for use.
(2) Squeeze the juice of sixteen Lemons into a bowl, and add 6 oz. of the juice of barberries, 1 oz. of loaf sugar, and 1 pint of white wine ; mix well and strain before using. A little milk, if added, makes a light and refreshing drink, but must be used at once, as it will not keep long.
(3) Squeeze and strain the juice of twelve Lemons. Mix with it 1 lb. of loaf sugar the thinly-pared rinds of two Lemons, the well-whipped whites of two eggs, 1 pint of water, and 1/2 pint each of brandy and rum. When thoroughly mixed, strain, and it is ready for use.
(4) Procure a dozen fresh Lemons, pare the rinds off thinly, then squeeze out the juice and strain it. To 1 pint of the juice add 1 lb. of white sugar, broken into small pieces. Measure out for each pint of the syrup 3 tablespoonfuls of French brandy, and soak the rinds of the Lemons in it. Let the whole remain for a day, stirring up the Lemon-juice and sugar frequently. On the following day strain off the syrup, mix it with the brandy and Lemon rinds, put the whole in clean bottles, cork, seal them tightly, and keep in a dry, cool place.
(5) Grate the yellow rinds of two Lemons and one orange ; pour over it 3 pints of brandy or whisky, and let it steep for two days. Then boil 3 lb. of loaf sugar in 3 pints of cold water to a thick syrup, let it cool, and when cold add the strained juice of six Lemons and the strained spirit that the grated peel has been steeping in. Stir well for five minutes and then bottle. Cork the bottles, seal the corks, and lay the bottles on their sides in dry sawdust.
Lemon Snow. — (1) Put 1 oz. of gelatine in a saucepan with a small quantity of water and place it over the lire until the gelatine has dissolved, then add 1 lb. of caster sugar and the juice of six or seven large Lemons. Stir the mixture and boil it for ten minutes, then strain through a jelly-bag into a basin. Whip the whites of four eggs to a stiff froth, and when the jelly is cold and beginning to thicken mix them in and whisk the whole until light. Pile the pudding in a fancy glass dish, leave it until quite cold, garnish with ratafias, and serve.
Records on this page
Lemon Snow