Lemon Cream

Ingredients

• 1 pt. of th ck cream
• yolks of 2 eggs
• 4 oz. of fine sugar
• rind of one lemon cut thinly
• juice of the lemon

Method

1. 1

   Well beat the yolks and add to the cream, sugar and rind of the lemon; boil, and then stir it till almost cold; put the juice of the lemon into a dish and pour the cream upon it, stirring until quite cold.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 127. The excerpt below is the record exactly as published.

1 pt. of th ck cream, yolks of 2 eggs, 4 oz. of fine sugar, rind of one lemon cut thinly, juice of the ~ lemon. Well beat the yolks and add to the cream, sugar and rind of the lemon ; boil, and then stir it till almost cold; put the juice of the lemon into a dish and pour the cream upon it, stir- ring until quite cold. 786. Lemmon Cream Solid—Ingredients—% a pint of cream, the juice of 3 lemons and the rind of 2, 3¢ Ib. of loaf sugar in small lumps. Rub the sugar on the lemons, and lay them at the bottom of the dish, pour the lemon juice over, make the cream a little warm, then, standing on a chair, and with the dish on the ground, pour the cream on so as to froth it. 787. Almond Cream-—lIngredients—4 oz. swee. almonds, a few bitter almonds, a quart of cream, juice of 3 lemons (sweetened), a little orange flower water. Blanch and pound the almonds in a mortar, moistening with a little orange flower water. Add the cream and the sweetened juice of the lemons. Beat toa froth, which take off on the shallow part of a sieve; fill glasses with some of the cream and some of the froth. 788. Substitute for Cream. We have just met with the following in an Indian recipe book : ‘ Beat the white of an egg to a froth, and mix well with it a very small lump of butter. Add it to a hot liquid gradu- ally, so that it may not curdle.” 789. Burnt Cream (1)—Ingredients—1 pint of cream, 1 stick of cin- namon, a little lemon peel, the yolks of 4 eggs, sugar to taste. Boil the cream with a stick of cinnamon and lemon peel ; take it off the fire and pour it very slowly into the yolks of the eggs, stirring till half cold; sweeten, and take out the spice, etc., pour it into the dish; when cold, strew white pounded sugar over and brown it with a salamander 790. Burnt Cream (2). Make a rich custard without sugar, boil lemon peel in it. When cold sift a good deal of sugar over the whole, and brown the top with a salamander. 791. Parisienne Cream -—Ingredients—1 ounce of fine isinglass, 1 pt. of thin cream, 3 oz. of sugar broken into small lumps, % pt, of rich cream, 8 oz. of the finest apricot or peach jam. Swrer DIsHEs. 223 _ Dissolve the isinglass in the thin cream, and strain it through folded muslin ; put it into a clean saucepan with the lump sugar, and when it boils add the rich cream ; add it by spoonfuls to the jam, which has been passed through the sieve when made. Mix the whole smoothly, and put it into a mould and stir till nearly cold, to prevent the jam sink- ing to the bottom. Put it on ice, and when set turn it out and serve The strained juice of a lemon may be added when making the cream, and is a great improvement. 792. Pineapple Cream-— Ingredients —A tin of preserved pineapple, 60z. of sugar, % pint of water, 7 sheets of best French gelatine dissolved in a little milk, 1 pt. of cream. - Pound the pineapple in a moriar, add the sugar and water ; boil for fifteen minutes and press through a tammy. Dissolve the gelatine in a little milk ; whip the cream to a froth; mix the gelatine with the pineapple pulp, then quickly work in the cream. Pour the mixture into a mould, and put on ice to set. When wanted, dip the mould in hot water and turn out the cream. . 793. Strawberry Cream lIngredients—1 pot of good strawberry jam, 9 sheets of the best French gelatine, 1 qt. of cream. Take jam, and pass through a tammy, add the gelatine dis- solved in a little milk, then add the cream whipped to a froth, put into a mould and lay on ice to set. When wanted dip the mould in hot water and turn out the cream. 794. Lemon Cream

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