Lemon Ice Cream. — Rasp the yellow
rind of two large fresh lemons upon half a
pound of loaf sugar. Powder it, and strain
over it the juice of one lemon. Add a pint of
cream, stir until the sugar is dissolved;
freeze, and serve. If milk has to be substituted
for the cream, it may be eni-iched by the addi-
tion of the yolks of two eggs. It must then
be stirred over the fire until it is boiling hot,
and the juice must not be added until the liquor
has cooled. Time, half an hour to prepare.
Probable cost, 2s. if made with cream, 6d. if
made with milk. Sufficient for a pint and a
quarter of cream.
Lemon in Cream, Fruit {see Fruit,
Lemon, in Cream).
Lemon Isinglass, or Gelatine, Jelly.
— Rub the yellow rind of three large fresh
lemons upon half a pound of sugar. Pour over
it the carefully-strained juice of six lemons,
and put it into an enamelled saucepan, with two
ounces of isinglass, a pint of water, and a quarter
of a pint of sherry. Stir these over the fire
until the isinglass is dissolved. Strain the jelly
through a bag, and if it is not perfectly trans-
parent, mix it, when quite cool, with the whites
and crushed shells of three eggs whisked with
a quarter of a pint of cold water. Let the jelly
boil for three minutes without stirring, then let
it settle for five or six minutes, and strain it
again. Time, about an hoiir to prepare. Pro-
bable cost, exclusive of the sherry, 3s. Sufficient
for a quart of jelly.
Lemon Jelly, Isinglass, Superlative✪ Lemon Jelly, Isinglass, Superlative.
—Take six large fresh lemons, rub them well
with a soft cloth, then pare the rind very thirdy
from three of them, and throw it into a sjTup
made by boiling a pound of refined sugar in a
pint of water for six minutes. Strain the juice
of all the lemons through muslin, and when the
syrup is cool, mix them together. Put two
ounces and a half of best isinglass into an
enamelled saucepan, and pour over them a pint
of spring water which has been beaten up with
half the white of an egg. Stir the liquid gently
until a scum begins to form, then let it boil
softly and skim it carefully. When it has-
boiled for five minutes, strain it, and mix it
with the clarified syrup. Add a little sherry if
this is wished, and run the jelly through muslin
until it is qmte clear. Put it into damp moulds,
and place these in a cool place or upon ice until
it is set. Before tirming out, dip the mould for
a moment in hot water, then turn it upside
down on the dish. Serve at once. Time, an
hour and a half to prepare. Probable cost, ex-
clusive of the sherry, 3s. 6d. Sufficient for
three pints of jelly.
Lemon Jxiice, Artificial, for Fish,
Sauces, &C. — Put half a dozen drops of the
essence of lemon, made from oil of lemon,
mixed with spirit {see Lemon Essence, Artifi-
cial) upon a lump of sugar. Pound it to powder,
and stir it into three ounces of pyroHgneous-
vinegar. Use as required.
Page 829 · 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 Ice Cream. — Rasp the yellow rind of two large fresh lemons upon half a pound of loaf sugar. Powder it, and strain over it the juice of one lemon. Add a pint of cream, stir until the sugar is dissolved; freeze, and serve. If milk has to be substituted for the cream, it may be enriched by the addition of the yolks of two eggs. It must then be stirred over the fire until it is boiling hot, and the juice must not be added until the liquor has cooled. Time, half an hour to prepare. Probable cost, 2s. if made with cream, 6d. if made with milk. Sufficient for a pint and a quarter of cream.
Lemon in Cream, Fruit {see Fruit, Lemon, in Cream).
Lemon Isinglass, or Gelatine, Jelly.
— Rub the yellow rind of three large fresh lemons upon half a pound of sugar. Pour over it the carefully-strained juice of six lemons, and put it into an enamelled saucepan, with two ounces of isinglass, a pint of water, and a quarter of a pint of sherry. Stir these over the fire until the isinglass is dissolved. Strain the jelly through a bag, and if it is not perfectly transparent, mix it, when quite cool, with the whites and crushed shells of three eggs whisked with a quarter of a pint of cold water. Let the jelly boil for three minutes without stirring, then let it settle for five or six minutes, and strain it again. Time, about an hour to prepare. Probable cost, exclusive of the sherry, 3s. Sufficient for a quart of jelly.
Lemon Jelly, Isinglass, Superlative.
—Take six large fresh lemons, rub them well with a soft cloth, then pare the rind very thirdy from three of them, and throw it into a sjTup made by boiling a pound of refined sugar in a pint of water for six minutes. Strain the juice of all the lemons through muslin, and when the syrup is cool, mix them together. Put two ounces and a half of best isinglass into an enamelled saucepan, and pour over them a pint of spring water which has been beaten up with half the white of an egg. Stir the liquid gently until a scum begins to form, then let it boil softly and skim it carefully. When it has boiledd for five minutes, strain it, and mix it with the clarified syrup. Add a little sherry if this is wished, and run the jelly through muslin until it is quite clear. Put it into damp moulds, and place these in a cool place or upon ice until it is set. Before tirming out, dip the mould for a moment in hot water, then turn it upside down on the dish. Serve at once. Time, an hour and a half to prepare. Probable cost, exclusive of the sherry, 3s. 6d. Sufficient for three pints of jelly.
Lemon Juice, Artificial, for Fish, Sauces, &c. — Put half a dozen drops of the essence of lemon, made from oil of lemon, mixed with spirit {see Lemon Essence, Artificial) upon a lump of sugar. Pound it to powder, and stir it into three ounces of pyroligneous vinegar. Use as required.
Records on this page
Lemon Jelly, Isinglass, SuperlativeLemon Ice CreamLemon Jelly, Isinglass, Superlative