Lemon Cream

Ingredients

• 4 lemons
• 12 tablespoonfuls of water
• 7 oz. of powdered white sugar
• yolks of 9 eggs

Method

1. 1

   Peel the lemons very thinly into the above proportion of water, then squeeze the juice into the sugar.

2. 2

   Beat the yolks thoroughly and add the peel and juice together, beating for some time.

3. 3

   Then strain into your saucepan, set over a gentle fire and stir one way till thick and scalding hot.

4. 4

   Do not let it boil or it will curdle.

5. 5

   Serve in jelly glasses.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 128. The excerpt below is the record exactly as published.

Lemon Cream (made without cream)—Ingredients— 4 lemons, 12 tablespoonfuls of water, 7 oz. of powdered white sugar, yolks of 9 eggs

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