Cold Lemon Cream

Ingredients

• 6 eggs
• % glass white wine
• % lb. of sugar
• Juice and rind of 1 lemon
• 5 layers or % package of white gelatine

Method

1. 1

   Preparation is the same as given under Orange Cream Prepared Cold.

2. 2

   Instead of orange juice and rind, use lemon juice and rind.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 126. The excerpt below is the record exactly as published.

COLD LEMON CREAM. Quantity for 6 Persons. 6 eggs % glass white wine % lb. of sugar 5 layers or % package of white Juice and rind of 1 lemon gelatine 3 tbsps. of arrack Preparation: The yolks of eggs and sugar are stirred ^ hour, then add the grated rind and juice of 1 lemon and thf arrack. Dissolve the gelatine in warm white wine, stir unti cold and strain before mixing with the other ingredients. Adc the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter. No. 83— RUSSIAN CREAM. Quantity for 6 Persons. 6 eggs % cup of sugar 2 tbsps. of rum Preparation: Yolks of eggs and sugar are beaten for 1! minutes, add tihe rum, then the beaten whites of eggs. Serve in glass dishes. No. 84— ORANGE CREAM PREPARED COLD. Quantity for 6 Persons. 5 eggs 2 tbsps. lemon juice % lb. of sugar 4 layers or 1/3 package of white gelatin

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