Lemon Cream
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 289. The excerpt below is the record exactly as published.
the yolks of two eggs, mix them with the cream, moving the saucepan to the side of the fire, and stir until thickened. Squeeze the juice of a Lemon
Cook this with the app: pantry check, scaling, and the assistant.