Lemon Cream
From 365 desserts, 1900
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 365 desserts (1900) by Harriet Schuyler Nelson, page 20. The excerpt below is the record exactly as published.
Lemon Cream. Beat \]/o, pints of cream to a stiff froth; sweeten to taste with fine sugar ; squeeze in 66 May. the juice of 4 lemons ; add 1 tablespoonful of gelatine
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