Lemon Creams
From English and French cookery, 1890
Serve in custard cups.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 75. The excerpt below is the record exactly as published.
Lemon Creams. — Pare 2 lemons very thin, and throw the peel into 6 tablespoonfuls of wat»r ; squeeze the juice over 4 ounces finely- powdered sugar. Well beat the yolks of 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.