Lemon Cream
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 109. The excerpt below is the record exactly as published.
Lemon Cream — One pint of thick cream, yolks of 2 eggs, 4 oz. fine sugar, rind of 1 lemon cut thinly, juice of the lemon
Cook this with the app: pantry check, scaling, and the assistant.