Lemon Cream with Egg Whites

Ingredients

• the peel of three large Lemons
• 1 pint of water
• the strained juice of four Lemons
• 6 table-spoonfuls of caster sugar
• the whites of six eggs

Method

1. 1

   Put the peel of three lemons in 1 pint of water and let it stand for 4-5 hours.

2. 2

   Remove the peel, add the juice of four lemons and 6 tablespoonfuls of caster sugar.

3. 3

   Beat the whites of six eggs to a firm froth, mix all together, strain into a lined saucepan, and stir over a slow fire until thick like cream.

4. 4

   Pour into a glass dish, sprinkle with chopped candied fruits, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 292. The excerpt below is the record exactly as published.

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

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