Lemon Cream

Ingredients

• yolks of five eggs
• one-half cup granulated sugar
• the juice of three lemons
• grated rind of one

Method

1. 1

   Boil yolks with sugar, lemon juice, rind, and water.

2. 2

   Stir constantly to prevent curdling.

3. 3

   Once thickened, add beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 60. The excerpt below is the record exactly as published.

lemon cream. Matzoth Shalet. Soak about three matzos, press out every drop of water, stir the matzos in a bowl with a tablespoon of goose fat and a saltspoon of salt, stir at least ten minutes or until it looks like a mass of cream, then add gradually the yolks of six eggs, the grated peel of a lemon and juice, one-half pound of sifted sugar, and last, the beaten whites of the eggs. Have the pudding form jwell greased and bake immediately. Time required, Vbout one-half hour. Serve as soon as taken from oven. Serve with wine sauce. Potato Pudding. Pare and core eight large apples, put them in a pudding dish, and put sugar and cinnamon in them, and a little water ; steam very gradually ; when nearly done, make the following pudding: Cream the yolks OurFavoriteToiletCrcani' Boulevard Pharmacy A. R. EDGAR N. E. Cor. Fnlton and Baker I Phone West 3855 SAN FRAHCISCO PASSOVER DISHES 189 of eight eggs with eight tablespoons sugar, add eight tablespoons cold, meally boiled potatoes, and the juice of one and one-half lemons; lastly, add the beaten whites. Pour this pudding gently over the steamed apples, and bake in a moderate oven. Serve with kmon sauce. Matzo Cake. Beat together the yolks and whites of four eggs with a scant teaspoon sugar and pinch of salt, beat until the consistency of thick batter, then add three- quarters cup matzo flour. Bake in two layers. Fill with cream filling and put chocolate icing on top. Chocolate Matzo Cake. Beat yolks of eight eggs with eight tablespoons powdered sugar for twenty minutes, add four table- spoons matzo meal, two large tablespoons chocolate, and then the beaten whites. Bake in layers. Filling: One cup milk, two tablespoons choco- late, small piece butter, yolks of two eggs, one tea- spoon corn starch. Let boil. Use whites of eggs for icing. OLTMPIA BEER Brewed in Olympia, Wn., unsurpaued for quality, i* for sale at all good grocers "ITS THE WATER" -demand it. 190 COUNCIL COOK BOOK. Pesach Cake. Cream together the yolks of nine eggs, and one- half pound powdered sugar, weigh one pound wal- nuts before shelling; when shelled, grind; to the creamed yolks and sugar, add two tablespoons well sifted matzo flour, a pinch of salt, and one teaspoon vanilla, then mix in the ground walnuts. Fold in gently, the nine beaten whites. Bake in a spring form, three-quarters of an hour. Date Cake. Eight eggs, separated, one and one-quarter cups powdered sugar, one tablespoon cinnamon and cloves mixed, one cup matzo meal, half pound seeded dates, cut fine, and the juice of half a lemon. Bake in a moderate oven. Date Torte. One and three-quarter glasses of sugar, yolks of nine eggs beaten well with sixteen chopped dates, a pinch of salt, a little cinnamon and allspice, four heaping tablespoons chocolate, a handful almonds, one glass matzo flour, four large tablespoons brandy, and lastly, the whites of nine eggs beaten to a froth. WALTER BAKER'S COCOA AND CHOCOLATES Best in the World, Have held the Market 128 YeMTS PASSOVER DISHES 191 Lemon Cream. Put on to boil the yolks of five eggs, one-half cup granulated sugar, the juice of three lemons and grated rind of one

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