Lemon Cream

Ingredients

• 1 teacupful of caster sugar
• the rind of one Lemon
• the juice
• 4 pint of water
• 1 table-spoonful of corn-flour
• the beaten yolks of three eggs

Method

1. 1

   Put caster sugar, grated rind, and juice of one lemon in a saucepan with water.

2. 2

   Mix cornflour with a little water and stir it in when boiling.

3. 3

   Remove from heat and add the beaten yolks of three eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 305. The excerpt below is the record exactly as published.

1 teacupful of caster sugar in a saucepan, grate in the rind of one Lemon, squeeze in the juice, being careful to keep back the seeds, pour in 4 pint of water, and stand it over the tire ; mix 1 table-spoonful of corn- flour with a little water, and stir it in with the sugar when boiling. Take the saucepan off, and add the beaten yolks of three eggs. (4) Grate the rinds of three Lemons in with 1 break - fastcupful of sugar, then squeeze in the juice. Beat the yolks of six eggs till light, mix with them 1 breakfast- cupful of rich cream, and stir in the Lemon-and-sugar. Line some buttered pic-clishes with puff paste • whip the whites of two eggs to a stiff froth, mix them with the Lemon cream, pour all into the pie-dishes, put a cover of the paste on, and bake in a slow oven. When cooked, they should be very lightly coloured, sprinkle caster sugar over, and serve. (5) Put the grated rind, the juice

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