two small ones, squeezing in the juice of three good-sized
ones, or of four if small, and with the spatula beat well
together for five minutes. Place a syrup-weigher in the
centre of the preparation, and if it records 21 deg. it is
correct, if not add a little more powdered sugar ; remove
the weigher, mix a little more, strain through a sieve into
the freezer, put on the cover, and freeze. Serve on a cold
dish over which has been spread a folded napkin.
(3) Put lib. of coarsely-crushed loaf sugar in a saucepan
with lqt. of water, and boil until reduced to a syrup;
then move it from the fire, and put in the thinly-pared
rinds of three large Lemons and their juice. When quite
cold, strain the mixture through a silk sieve, turn it into
a freezing-pot, work it until frozen, and serve in glasses ;
or pack it in a mould, and bury in ice for an hour, then
turn on to a dish, and serve.
(4) Mix with 1 pint of warm syrup the juice of ten
Lemons and the rinds of three ; when the Lemon-peel has
soaked in the syrup long enough to draw the flavour out,
strain and pour the syrup into a freezing-pot ( see ICES),
and work it till sufficiently frozen ; then add by degrees
one white-of-egg meringue paste. Finish as for Lemon
Cream Ice.
(5) Put 5 breakfast-cupfuls of water in a saucepan, bring
it to the boil, put in lib. of sugar, let it dissolve, remove
from the fire, pour in 2 breakfast-cupfuls of Lemon-juice,
set on the fire, and bring it again to the boil, skimming
as required. Mix loz. of arrowroot in 1 breakfast -cupful
of water, stir it into the boiling water, and continue to
stir until it becomes quite clear. Remove the pan from
the fire, add ten drops of essence of Lemons, let it then
cool, and freeze.
Lemon Whey. — (1) Boil J pint of new milk with J pint of
water and 1 table-spoonful of caster sugar ; when boiling
pour in sufficient Lemon-juice to curdle. Serve it while hot.
(2) Put lqt. of milk in a porcelain-lined pan with the
thinly-pared rinds and juice of two Lemons ; when boiling
stand the saucepan at the side of the fire and let the
contents simmer for five minutes. Strain through a fine
strainer, sweeten to taste with sugar, and serve when
cold.
(3) Put the juice of a small Lemon into a bowl, pour
over it 1 teacupful of boiling milk, then add sugar to
taste, and dilute with cold water before serving.
(4) Squeeze 1 breakfast cupful of Lemon-juice into a jar;
pour over double the quantity of boiling milk, sweeten to
taste with sugar, mix thoroughly, and strain before using.
Lemon Whips. — (1) Whisk together till very stiff \ pint of
sherry, lqt. of cream, the grated rind of one Lemon✪ Lemon Cream, the
whites of two eggs beaten to a froth, and Lemon- juice and
sugar to taste. When quite stiff, let it stand for a short
time, and then put it into glasses, piling high.
(2) Rub 6oz. of loaf sugar on the yellow rinds of three
Lemons, then put the sugar in a mortar and pound well ;
mix with it the juice of the three Lemons, lj pints of
cream, 2 wineglassfuls of sherry, and 1 wineglassful of
brandy✪ Lemon Cream. Whip the whole to a stiff froth, pile it on to a
glass dish, and serve ; or it can be served in custard-
glasses.
Page 325 · 5 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
two small ones, squeezing in the juice of three good-sized ones, or of four if small, and with the spatula beat well together for five minutes. Place a syrup-weigher in the centre of the preparation, and if it records 21 deg. it is correct, if not add a little more powdered sugar ; remove the weigher, mix a little more, strain through a sieve into the freezer, put on the cover, and freeze. Serve on a cold dish over which has been spread a folded napkin.
(3) Put lib. of coarsely-crushed loaf sugar in a saucepan with lqt. of water, and boil until reduced to a syrup; then move it from the fire, and put in the thinly-pared rinds of three large Lemons and their juice. When quite cold, strain the mixture through a silk sieve, turn it into a freezing-pot, work it until frozen, and serve in glasses ; or pack it in a mould, and bury in ice for an hour, then turn on to a dish, and serve.
(4) Mix with 1 pint of warm syrup the juice of ten Lemons and the rinds of three ; when the Lemon-peel has soaked in the syrup long enough to draw the flavour out, strain and pour the syrup into a freezing-pot ( see ICES), and work it till sufficiently frozen ; then add by degrees one white-of-egg meringue paste. Finish as for Lemon Cream Ice.
(5) Put 5 breakfast-cupfuls of water in a saucepan, bring it to the boil, put in lib. of sugar, let it dissolve, remove from the fire, pour in 2 breakfast-cupfuls of Lemon-juice, set on the fire, and bring it again to the boil, skimming as required. Mix loz. of arrowroot in 1 breakfast -cupful of water, stir it into the boiling water, and continue to stir until it becomes quite clear. Remove the pan from the fire, add ten drops of essence of Lemons, let it then cool, and freeze.
Lemon Whey. — (1) Boil J pint of new milk with J pint of water and 1 table-spoonful of caster sugar ; when boiling pour in sufficient Lemon-juice to curdle. Serve it while hot.
(2) Put lqt. of milk in a porcelain-lined pan with the thinly-pared rinds and juice of two Lemons ; when boiling stand the saucepan at the side of the fire and let the contents simmer for five minutes. Strain through a fine strainer, sweeten to taste with sugar, and serve when cold.
(3) Put the juice of a small Lemon into a bowl, pour over it 1 teacupful of boiling milk, then add sugar to taste, and dilute with cold water before serving.
(4) Squeeze 1 breakfast cupful of Lemon-juice into a jar; pour over double the quantity of boiling milk, sweeten to taste with sugar, mix thoroughly, and strain before using.
Lemon Whips. — (1) Whisk together till very stiff \ pint of sherry, lqt. of cream, the grated rind of one Lemon, the whites of two eggs beaten to a froth, and Lemon- juice and sugar to taste. When quite stiff, let it stand for a short time, and then put it into glasses, piling high.
(2) Rub 6oz. of loaf sugar on the yellow rinds of three Lemons, then put the sugar in a mortar and pound well ; mix with it the juice of the three Lemons, lj pints of cream, 2 wineglassfuls of sherry, and 1 wineglassful of brandy. Whip the whole to a stiff froth, pile it on to a glass dish, and serve ; or it can be served in custardglasses.
Records on this page
Lemon CreamLemon WheyLemon WhipsLemon CreamLemonade (1)