Lemon Caramel. — Crush half a poimd
of loaf sugar to powder. Put it into a sauce-
pan, place it on a gentle fire, and keep stirring
it until it becomes slightly coloured. Draw it
near the side, and add six or seven drops of the
essence of lemon — the quantity to be regulated
"by taste. Pour the mixture upon an oiled
baking-gheet; mark it in squares with the back
of a knife, and let it get quite cold, when it
will easily snap. Time, about half an hoiu-.
Probable cost, 3d.
Lemon Cheesecakes.^Rub the peel off
two large lemons with half a pound of loaf sugar.
Crush the sugar to powder, and mix it with
half a pound of clarified butter, add six well-
beaten eggs, five table-spoonfuls of cream, and
the strained juice of one of the lemons. Stir aU
together over a slow fire until the mixture
begins to thicken. Let it get cold. Line
patty-pans with good puff paste — rather more
than fill them — and bake in a quick oven.
Time to bake, a quarter of an hour. Probable
cost. Is. 8d. Sufficient for thi'ce dozen cheese-
cakes.
Lemon Cheesecakes (another way). —
Simmer together over a slow fire a pound of
loaf sugar, four ounces of fresh butter, four
well-beaten eggs, and the juice and finely-
minced rind of two lemons. Stii- one way, and
when the sugar is dissolved, and the mixture is
smooth and of the consistency of honey, pour it
into a bowl. When cool, it is ready to put
into the patty -pans. Time to bake, a quarter
of an hour. Probable cost. Is. 3d. Sufficient
ior two dozen cheesecakes.
Lemon Cheesecakes (another way). —
See Cheesecakes, Lemon.
Lemon Cheesecakes (that will keep).—
Pub a pound of loaf sugar upon the rind of
two large fresh lemons until all the yellow part
is taken off. Crush it to powder, and mix with
it the strained juice of the lemons, the yolks of
six and the whites of fom- wcll-beaien eggs,
three sponge biscuits grated, and foui' ounces
of sweet butter. Put all together in a sauce-
pan over the fire, and stir one way until the
mixture is as thick as honey. It may be used
at once, or, if preferred, may be put into a jar
and covered closely. If kept in a cool, dry place,
the mixture will remain good for two or three
years. Time, half an horn- to prepare. Pro-
bable cost. Is. 8d. Sufficient for three dozen
cheesecakes.
Lemon Cream. — Take the thin rind of
one large or two small fresh lemons, and put it
into a pint of cream. Let it soak for half an
hour, then stir in four ounces of sifted sugar
and the strained juice of the lemon. When
weU mixed, add one ounce of dissolved and
cooled isinglass. Take out the lemon-rind,
pour the mixture immediately into a well-oiled
mould, and put it into a cool place to set. Time,
about half an hour to prepare. Probable cost,
2s. 9d. Sufficient for a pint and a half mould.
Lemon Cream (another way) . — See Cream,
Lemon. ✪ Lemon Cheesecakes
Page 825 · 3 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 Caramel. — Crush half a pound of loaf sugar to powder. Put it into a saucepan, place it on a gentle fire, and keep stirring it until it becomes slightly coloured. Draw it near the side, and add six or seven drops of the essence of lemon — the quantity to be regulated "by taste. Pour the mixture upon an oiled baking-gheet; mark it in squares with the back of a knife, and let it get quite cold, when it will easily snap. Time, about half an hoiu-. Probable cost, 3d.
Lemon Cheesecakes.^Rub the peel off two large lemons with half a pound of loaf sugar. Crush the sugar to powder, and mix it with half a pound of clarified butter, add six wellbeaten eggs, five table-spoonfuls of cream, and the strained juice of one of the lemons. Stir aU together over a slow fire until the mixture begins to thicken. Let it get cold. Line patty-pans with good puff paste — rather more than fill them — and bake in a quick oven. Time to bake, a quarter of an hour. Probable cost, Is. 8d. Sufficient for thi'ce dozen cheesecakes.
Lemon Cheesecakes (another way). —
Simmer together over a slow fire a pound of loaf sugar, four ounces of fresh butter, four well-beaten eggs, and the juice and finely-minced rind of two lemons. Stii- one way, and when the sugar is dissolved, and the mixture is smooth and of the consistency of honey, pour it into a bowl. When cool, it is ready to put into the patty -pans. Time to bake, a quarter of an hour. Probable cost. Is. 3d. Sufficient ior two dozen cheesecakes.
Lemon Cheesecakes (another way). — See Cheesecakes, Lemon.
Lemon Cheesecakes (that will keep).— Rub a pound of loaf sugar upon the rind of two large fresh lemons until all the yellow part is taken off. Crush it to powder, and mix with
it the strained juice of the lemons, the yolks of six and the whites of four well-beaten eggs, three sponge biscuits grated, and foui' ounces of sweet butter. Put all together in a saucepan over the fire, and stir one way until the mixtureit is as thick as honey. It may be used at once, or, if preferred, may be put into a jar and covered closely. If kept in a cool, dry place, the mixture will remain good for two or three years. Time, half an houro prepare. Probable cost. Is. 8d. Sufficient for three dozen cheesecakes.
Lemon Cream. — Take the thin rind of one large or two small fresh lemons, and put it into a pint of cream. Let it soak for half an hour, then stir in four ounces of sifted sugar and the strained juice of the lemon. When weU mixed, add one ounce of dissolved and cooled isinglass. Take out the lemon-rind, pour the mixture immediately into a well-oiled mould, and put it into a cool place to set. Time, about half an hour to prepare. Probable cost, 2s. 9d. Sufficient for a pint and a half mould.
Lemon Cream (another way) . — See Cream, Lemon.
Records on this page
Lemon CheesecakesLemon Cheesecakes (another way)Lemon Cream