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Lemon Cheese Curd

Name: Lemon Cheese Curd
Yield: 1 servings
Ingredients: six ounces of sugar; two ounces of butter; the grated rind of one lemon; the juice of it; yolks of two eggs

From The household gas cookery book, 1900

Serves 1

Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 124. The excerpt below is the record exactly as published.

Lemon Cheese Curd. ♦ Melt six ounces of sugar with tw7o ounces of butter very gently, and stir in the grated rind of one lemon and also the juice of it (or more lemon juice if liked), stir it well until it is like honey; then beat up the yolks of two eggs

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