Lemon Sponge. — Put an ounce of isin-
, glass or gelatine into a pint of water, add the
rind and juice of two lemons, and half a pound
of loaf sugar✪ Lemon Sponge, and simmer gently for half an hour.
Strain into a bowl, and when the mixture is
cold and beginning to set, which may be known
by its becoming thick, stir in the whites of
two eggs beaten to a firm froth, and whisk it
briskly until it is of the consistency of sponge.
Pour it into a damp mould, and turn it out
before serving. A few drops of cochineal may
be put in with the eggs, if hked, to give a
pink appearance. Time, half an hour to whisk
the sponge. Probable cost. Is. 8d. Sufficient
for a pint and a half mould.
Lemon Syllabub. — Strain the juice of
five lemons over the rind of two. Add half a
pound of loaf sugar, and let it remain for an
hour or two. Add a pint of thick cream and
half a pint of sherry or raisin wine✪ Lemon Syllabub, strain it,
then whisk until the mixture is well frothed.
Pour the syllabub into glasses, and let it stand
ten or twelve hours before being served. Time,
thirty or forty minutes to whisk the syllabub.
Probable cost, exs^usive of the sherrj^, 2s. 3d.
Sufficient for a dozen glasses.
Lemon Syrup. — Boil a pound of sugar
in a pint of water until it is dissolved. Let it
-cool, then add a quarter of a pint of lemon-
juice and half a drachm of essence of lemon✪ Lemon Syrup.
Mix thoroughly, and bottle for use. Time,
•a quarter of an houv to boil the sjTiip.
Probable cost, 8d. Sufficient, two table-spoon-
fuls of sjTup to a tumblerful of cold water.
Lemon Tartlets.—Rub a quarter of a
pound of sugar in lumps over the rind of a
fine fresh lemon, strain the juice over the
sugar, and crush it well ; then add two ounces
of clarified butter, a tea-spoonful of bread-
crumbs, and two well-beaten eggs✪ Lemon Tartlets. Line some
patty-pans with good puff paste, three-parts
fill them with the mixture, and bake in a
moderate oven for twenty minutes. Probable
cost. Id. each. Sufficient for eight tartlets.
Lemon, Tincture of, for Flavouring.
— Put haK an ounce of the thin rind of a fresh
lemon in a pint bottle with eight ounces of best
brandy or rectified spirits of wine. Let it soak
for a fortnight, at the end of which time the
spirit will be strongly impregnated with the
flavour of the lemon. If not sufficiently strong,
however, an ounce of recently-prepared oil of
lemons may be added. Strain the liquid, put it
into small bottles, and cork securely. Probable
cost of lemons. Id. each. Sufficient, a few drops
\vill flavour a pint.
Lemon Tubes.— Weigh an egg. Beat it
well, and mix with it its weight in flour and
powdered sugar, and add a tea-spoonful of
finely-minced lemon-rind✪ Lemon Tubes. ]Mix thoroughly,
and beat to a stiff paste. Roll it out to the
thickness of a halfpenny, and dredge a little
powdered arrowi'oot on it to prevent it sticking.
Divide it into rounds, about the size of the top
of a breakfast-cup, place those on a buttered
tin, and bake in a moderate oven. Poll them
whilst still warm on a pencil, to shape them into
tubes. Bake until lightly browned. Probable
cost, 3d.
Page 837 · 6 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 Sponge. — Put an ounce of isin- , glass or gelatine into a pint of water, add the rind and juice of two lemons, and half a pound of loaf sugar, and simmer gently for half an hour. Strain into a bowl, and when the mixture is cold and beginning to set, which may be known by its becoming thick, stir in the whites of two eggs beaten to a firm froth, and whisk it briskly until it is of the consistency of sponge. Pour it into a damp mould, and turn it out before serving. A few drops of cochineal may be put in with the eggs, if hked, to give a pink appearance. Time, half an hour to whisk the sponge. Probable cost. Is. 8d. Sufficient for a pint and a half mould.
Lemon Syllabub. — Strain the juice of five lemons over the rind of two. Add half a pound of loaf sugar, and let it remain for an hour or two. Add a pint of thick cream and half a pint of sherry or raisin wine, strain it, then whisk until the mixture is well frothed. Pour the syllabub into glasses, and let it stand ten or twelve hours before being served. Time, thirty or forty minutes to whisk the syllabub. Probable cost, exclusive of the sherry, 2s. 3d. Sufficient for a dozen glasses.
Lemon Syrup. — Boil a pound of sugar in a pint of water until it is dissolved. Let it -cool, then add a quarter of a pint of lemonjuice and half a drachm of essence of lemon. Mix thoroughly, and bottle for use. Time, •a quarter of an houv to boil the sjTiip.
Probable cost, 8d. Sufficient, two table-spoonfuls of sjTup to a tumblerful of cold water.
Lemon Tartlets.—Rub a quarter of a pound of sugar in lumps over the rind of a fine fresh lemon, strain the juice over the sugar, and crush it well ; then add two ounces of clarified butter, a tea-spoonful of breadcrumbs, and two well-beaten eggs. Line some patty-pans with good puff paste, three-parts fill them with the mixture, and bake in a moderate oven for twenty minutes. Probable cost. Id. each. Sufficient for eight tartlets.
Lemon, Tincture of, for Flavouring.
— Put haK an ounce of the thin rind of a fresh lemon in a pint bottle with eight ounces of best brandy or rectified spirits of wine. Let it soak for a fortnight, at the end of which time the spirit will be strongly impregnated with the flavour of the lemon. If not sufficiently strong, however, an ounce of recently-prepared oil of lemons may be added. Strain the liquid, put it into small bottles, and cork securely. Probable cost of lemons. Id. each. Sufficient, a few drops \vill flavour a pint.
Lemon Tubes.— Weigh an egg. Beat it well, and mix with it its weight in flour and powdered sugar, and add a tea-spoonful of finely-minced lemon-rind. ]Mix thoroughly, and beat to a stiff paste. Roll it out to the thickness of a halfpenny, and dredge a little powdered arrowi'oot on it to prevent it sticking. Divide it into rounds, about the size of the top of a breakfast-cup, place those on a buttered tin, and bake in a moderate oven. Poll them whilst still warm on a pencil, to shape them into tubes. Bake until lightly browned. Probable cost, 3d.
Records on this page
Lemon SpongeLemon SyllabubLemon SyrupLemon SyrupLemon TartletsLemon Tubes