Beat up 3 eggs, leaving out 2 of the whites; add
to them gradually a pint and a half of milk; then
mix very carefully 4 tablespoonfuls of fine white
flour and 2oz. of finely powdered sugar, and flavour
with a little grated lemon peel✪ Leehe Crema. Boil these ingre-
dients over a slow fire, stirring constantly until the
flour is cooked. Prepare a shallow dish with some
ratafias at the bottom, and when the crema is suffi-
ciently boiled pour it through a sieve upon the rata-
fias. This dish is always served cold, and just
before serving some finely powdered cinnamon is
dusted pretty thickly over it.
This was obtained from the nuns of Santa Clara
Convent at Palmas, in the island of Grand Canary.
Lemon Trifle.
Boil 1 pint of water with the rind of a grated lemon
and sufficient sugar to sweeten. Take a tablespoon-
155
IN AID OF THE FUND FOR THE REMOVAL OF
ful of cornflour or arrowroot, and mix with the juice
of the lemon; add to it the yolks of two eggs, beaten✪ Lemon Trifle.
Pour it into the boiling water, and let it thicken.
Pour it, when a little cool, over a pyramid of sponge
cakes and ratafias. Beat the whites of eggs to a
stiff froth and put over the top when cold. Cream
can also be added to the whites of eggs.
Mrs. Smart.
Lemon Cream (1).
^oz. Isinglass.
6ozs. lump Sugar,
ipt. Cream.
2 Lemons.
^pt. Water.
Melt the isinglass in the water, with the sugar, and
the juice of the lemons; strain this through muslin
into a large bowl, then add the cream and beat well
with a whisk for ten minutes; it will then be ready
to pour into a wet mould, and should be placed in
some cool place to set.
Miss Crombie.
Lemon Cream (2).
5ozs. white Sugar.
Rind of 2 Lemons and juice of i.
3 Eggs, well beaten.
^pt. cold Water✪ Lemon Cream (2).
Stir all well together over clear fire till it thickens
(not boils) and pour over four sponge cakes halved.
Serve cold within twelve hours of cooking.
Mrs. Tunnard.
Mock lee Pudding1.
Pour some boiling milk over a few finger biscuits
ratafias and macaroons — and steep a few ratafias and
macaroons in sherry. When they have soaked up all
the wine, put them in the basin containing the finger
biscuits, etc., and beat lightly together; add to this
156
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
about foz. of gelatine which has been previously
soaked and then boiled in about £pt. of water✪ Mock Lee Pudding, and
mix carefully; then add by degrees a spoonful or
two of strawberry, raspberry, cherry, apricot, green-
gage, and pineapple preserve, and a teaspoonful of
each of any fruit syrups you may have, with a little
vanilla essence. The preserves must be stirred in
very carefully, so as to keep the fruit whole. When
nearly cold pour into a wetted mould and stand in
a cool place until wanted. Turn carefully out and
cover with well-whipped cream that has been
flavoured with vanilla and a little sugar.
Original. H. C.
Macaroon Cream.
To i pint of cream put four or five crumbled maca-
roons, the yolks of four eggs, well beaten, and a
little lump sugar✪ Macaroon Cream. Mix these well together; put on
the fire in a copper pan, and stir till it is the thick-
ness of a good custard. When cold pour it into the
dish you intend sending it in to table; grate sugar
thickly all over it, and brown it with a hot sala-
mander. J. F. C.
Meringues. ✪ Meringues
Page 62 · 7 recipe records on this page
Presented as published in 1907. 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
Beat up 3 eggs, leaving out 2 of the whites; add to them gradually a pint and a half of milk; then mix very carefully 4 tablespoonfuls of fine white flour and 2oz. of finely powdered sugar, and flavour with a little grated lemon peel. Boil these ingredients over a slow fire, stirring constantly until the flour is cooked. Prepare a shallow dish with some ratafias at the bottom, and when the crema is sufficiently boiled pour it through a sieve upon the ratafias. This dish is always served cold, and just before serving some finely powdered cinnamon is dusted pretty thickly over it.
This was obtained from the nuns of Santa Clara Convent at Palmas, in the island of Grand Canary.
Lemon Trifle.
Boil 1 pint of water with the rind of a grated lemon and sufficient sugar to sweeten. Take a tablespoon-
ful of cornflour or arrowroot, and mix with the juice of the lemon; add to it the yolks of two eggs, beaten. Pour it into the boiling water, and let it thicken. Pour it, when a little cool, over a pyramid of sponge cakes and ratafias. Beat the whites of eggs to a stiff froth and put over the top when cold. Cream can also be added to the whites of eggs.
Mrs. Smart.
Lemon Cream (1).
^oz. Isinglass.
6ozs. lump Sugar, ipt. Cream.
2 Lemons.
^pt. Water.
Melt the isinglass in the water, with the sugar, and the juice of the lemons; strain this through muslin into a large bowl, then add the cream and beat well with a whisk for ten minutes; it will then be ready to pour into a wet mould, and should be placed in some cool place to set.
Miss Crombie.
Lemon Cream (2).
5ozs. white Sugar.
Rind of 2 Lemons and juice of i.
3 Eggs, well beaten.
^pt. cold Water.
Stir all well together over clear fire till it thickens (not boils) and pour over four sponge cakes halved. Serve cold within twelve hours of cooking.
Mrs. Tunnard.
Mock Ice Pudding.
Pour some boiling milk over a few finger biscuits ratafias and macaroons — and steep a few ratafias and macaroons in sherry. When they have soaked up all the wine, put them in the basin containing the finger biscuits, etc., and beat lightly together; add to this
about foz. of gelatine which has been previously soaked and then boiled in about £pt. of water, and mix carefully; then add by degrees a spoonful or two of strawberry, raspberry, cherry, apricot, greengage, and pineapple preserve, and a teaspoonful of each of any fruit syrups you may have, with a little vanilla essence. The preserves must be stirred in very carefully, so as to keep the fruit whole. When nearly cold pour into a wetted mould and stand in a cool place until wanted. Turn carefully out and cover with well-whipped cream that has been flavoured with vanilla and a little sugar.
Original. H. C.
Macaroon Cream.
To i pint of cream put four or five crumbled macaroons, the yolks of four eggs, well beaten, and a little lump sugar. Mix these well together; put on the fire in a copper pan, and stir till it is the thickness of a good custard. When cold pour it into the dish you intend sending it in to table; grate sugar thickly all over it, and brown it with a hot salamander. J. F. C.
Meringues.
Records on this page
Lemon Cream (1)Leehe CremaLemon TrifleLemon Cream (2)Mock Lee PuddingMacaroon CreamMeringues