Citron Creams

Ingredients

• 4 ozs. of loaf sugar
• 2 lemons
• ½ oz. of gelatine (leaf)
• 4 eggs
• ½ pint of water

Method

1. 1

   Rub the lemon rind on the sugar.

2. 2

   Combine water, gelatine, lemon rind, juice, and sugar in a saucepan.

3. 3

   Cook slowly until gelatine dissolves.

4. 4

   Add remaining water and beaten yolks.

5. 5

   Stir until thick, then fold in beaten egg whites.

6. 6

   Pour into wet moulds.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 57. The excerpt below is the record exactly as published.

CITRON CREAMS. INGREDIENTS. 4 ozs. of loaf sugar | 2 lemons § oz. of gelatine (leaf) | 4 eggs % pint of water METHOD. Rub oft’ the yellow rind of the lemon upon the loaf sugar. Put a quarter of a pint of water, the gelatine, rind and juice of the lemons and the sugar into a large saucepan, Cook slowly over the gas until the gelatine has thoroughly dissolved, but do not let the mixture boil. Add the remainder of the water and the beaten yolks of the eggs. Stir until the mixture thickens. Remove the saucepan from the gas, and stir in well, though lightly and quickly, the stiffly beaten whites of the eggs. Pile the mixture high into wet moulds. This quantity will fill two pint moulds. When cold turn them out by dipping the moulds very (juickly into hot water. No. 400. SNOW CREAM. INGREDIENTS. 1 gill of cream ■h pint of custard 1 pint of water

Cook this with the app: pantry check, scaling, and the assistant.