Lemon Cream No. 1

Ingredients

• one pint of cream
• the yolks of two eggs
• one quarter of a pound of white sugar
• one large lemon
• one ounce isinglass or gelatin

Method

1. 1

   Put cream, sugar, lemon peel, and isinglass in a saucepan and simmer for about ten minutes, stirring constantly.

2. 2

   Strain into a basin, add beaten yolks, and stir over boiling water until thickened.

3. 3

   Cool, mix with lemon juice, pour into a well-oiled mold, and set until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 224. The excerpt below is the record exactly as published.

One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine. Put the cream into a Umd saucepan with the sugar, lemon peel and isinglass, and simmer these over a gentle fire for about ten minutes, stir- ring them all the time. Strain the cream into a basin, add the yolks of eggs, which should be well beaten, and put the basin into a saucepan of boiling water ; stir the mixture one way until it thickens, hut do not allow CUSTARDS, CREAMS AND DESSERTS. 333 it to hoil ; take it off the fire and keep stirring it until nearly cold. Strain the lemon juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it. Have ready a well-oiled mold, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mold, turn it over quickly, and the cream should easily slip away. LEMON CREAM. No. 2. Pare into one quart of boiling water the peels of four large lemons, the yellow outside only ; let it stand for four hours ; then take them out and add to the water the juice of the four lemons and one cupful of fine white sugar. Beat the yolks of ten eggs and mix all together ; strain it through a piece of lawn or lace into a porcelain lined stewpan ; set it over a slow fire ; stir it one way until it is as thick as good cream, hut do not let it hoil ; then take it from the fire, and, when cool, serve in custard cups. LEMON CREAM. No. 3. Peel three lemons and squeeze out the juice into one quart of milk. Add the peel ; cut in pieces and cover the mixture for a few hours ; then add six eggs, well beaten, and one pint of water, well sweetened. Strain and simmer over a gentle fire till it thickens ; do not let it hoil. Serve very cold. ORANGE CREAM. Whip a pint of cream so long that there will be but one-half the quan- tity left when skimmed off. Soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two oranges. Strain the juice of six oranges and add to it a cupful of sugar; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Eemove from the fire, let it stand for two minutes and add the orange juice and sugar; beat ail together until about the consistency of soft cus- tard and add the whipped cream. Mix well and turn into molds to harden. - To be served with sweetened cream. Fine. SOLID CREAM. Four tablespoonfuls of pounded sugar, one quart of cream, two table- spoonfuls'of brandy, the juice of one large lemon

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