Lemon Cream
From Machias Cook Book, 1899
Presented as published in 1899. 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 Machias Cook Book (1899) by [name missing], page 24. The excerpt below is the record exactly as published.
LEMON CREAM. Into a double boiler, put i cup of sugar, the juice and grated peel of a large lemon, 2 cups of boiling wat&r, and when hot add g tablespoons of corn starch, rubbed smooth with a little cold water. Cook the corn starch thoroughly and then add the beaten yolks of 3 eggs and a pinch of salt, (add a little of the mixture to the egg before pouring it in to prevent curdling.) '' Beat the whites of the eggs stiff and sttr them into the mixture alter it is taken from the tire. Put into small glass dishes and set away to get very cold. Julia Thaxter. MISCEUJIWOUS. 71 LEMON CREAM. I large lemon, 4 eggs, 4 tablespoonfals sugar, 2 tablespoonfuls cold water
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