Hamburg Cream

Name: Hamburg Cream
Ingredients: the grated rind and juice of one-half lemon; the yolks of four eggs; one-half cup sugar; the whites of four eggs

From Chafing dish possibilities, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

Hamburg Cream Mix the grated rind and juice of one-half lemon ; add the yolks of four eggs, well beaten, mixed with one-half cup sugar, and cook over hot water until mixture thickens. Stir in the whites of four eggs

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