Lemon Cream

Ingredients

• the yolks of six eggs
• the whites of three
• lib. of caster sugar
• the water is quite cold

Method

1. 1

   Beat the yolks of six eggs and the whites of three.

2. 2

   Mix with 1 lb of caster sugar.

3. 3

   Strain the water over the peel into the beaten eggs, turn into a lined saucepan, and stir over a gentle fire until thick like cream, but do not boil.

4. 4

   Strain through a fine sieve and let it cool before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 291. The excerpt below is the record exactly as published.

the water is quite cold. Beat well the yolks of six eggs, the whites of three, and lib. of caster sugar. Strain the water oil' the peel in with the beaten eggs, turn the whole into a lined .saucepan, and stir with a wooden spoon over a gentle fire until of the thickness of good cream, but it must not boil or the eggs will curdle. When ready, strain the cream through a line sieve, and let it get cold before serving. (17) Put the yolks of six eggs into a stewpan and beat well, mix in 9oz. of caster sugar and 1 h pints of milk, and stir the mixture over the fire till hot; mix with it a piece of Lemon-peel, and continue stirring till thickened to the requisite degree. When cooked, strain the cream through a fine hair sieve into a basin, and serve either hot or cold. (18) Grate the rinds of two Lemons, squeeze and strain the juice over, then mix with it Alb. of caster sugar, 3 wineglassfuls of sherry, or any kind of pale wine, and 1 pint of thick cream. Leave the cream for one hour, then whip it for twenty minutes. Fill jelly-glasses with it, and serve. (19) Put the peel of three large Lemons in 1 pint of water, let it stand till the flavour is well drawn out (it will take from four to five hours), then take out the peel and put in the strained juice of four Lemons and 6 table-spoonfuls of caster sugar. Beat the whites of six eggs to a firm froth. Mix all together, strain it through a fine hair sieve into a lined saucepan, and stir in one direction over a slow fire until thick like cream, then take it off and continue stir- ring until cold. Pour it into a glass dish or basin, sprinkle over with chopped candied fruits (see Fig. 10G3), and serve. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 842 THE ENCYCLOPEDIA OE PRACTICAL COOKERY. Lemons — continued. Lemons — continued. (20) Put \ pint of water into a saucepan and when boil- ing put in the thinly-shred peel of two Lemons and let it simmer by the side of the lire for a-quarter-of-an-hour ; then add 4lb. of caster svgar, boil for two minutes, strain it through a fine hair sieve, add three well-beaten eggs and the juice of two Lemons, pour the mixture into a copper pan, and stir until thick. In the meantime soak -joz. of gela- tine in a very little cold water. When quite thick, turn the cream into a basin ; dissolve the gi latine in a little boiling water, and when nearly cold mix it with the cream. Put the whole into a mould and let it stand till set. When ready to serve, turn [it out of the mould on to an orm menial dish. (21) Boil 1 pint of cream together with 1 pint of new milk ; when boiling, throw in a small lump of sugar, l pinch of salt and the peel of one Lemon, and leave the cream for a time to draw the flavour out of the Lemon. Beat the yolks of sixteen eggs, mix them with the cream, strain two or three times through a jelly-bag, pour it into a mould, stand it in a saucepan, and surround with b( iling water ; the mould should he covered to keep the steam from drip- ping in. When cooked, take the mould out of the water, leave it till cold, then turn the contents on to a dish, and serve. Lemon-Cream Candy.— Steep the grated peel of half a Lemon in the juice of one for an hour, then strain it through a cloth squeezing well to get the flavour of the rind. Put 31b. of loaf sugar over the fire with f pint of water, stir till dissolved, and boil steadily till a little dropped into cold water hardens as it cools. Then stir the strained Lemon- juice into it, boil for one minute, and mix in 1 saltspoonful of dry bicarbonate of soda. Blend thoroughly, and turn the candy out directly into shallow dishes. As soon as it is cold enough to t< uch pull it out long and white, and when brittle cut it into lengths. Lemon-Cream Cheese Cakes. — Steep the thinly-pared rinds of six Lemons in 1J breakfast-cupfuls of water. Strain the juice of the Lemon and mix with it ^lb. of caster sugar. Whisk the whites of ten eggs well, and mix in with them gradually the juice-and -sugar, the water strained from the peels, and five or six finely-grated stale Savoy biscuits. Butter some pattv-pans, and line them with a good puff paste ; put a small quantity of the above mixture in each, and bake in a quick oven. Serve hot or cold. Lemon Cream

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