Lemon-Peel Cream

Ingredients

• Boil a pint of cream
• the yolks of 4 eggs
• 4 ozs. of loaf sugar
• a tea-spoonfnl of grated lemon-peel

Method

1. 1

   Boil a pint of cream; when half cold, put in the yolks of 4 eggs; stir till cold, put on the fire with 4 ozs. of loaf sugar, a teaspoonful of grated lemon-peel; stir till hot; take off the fire; when it is cold, put it into sweetmeat glasses.

2. 2

   Lay paste-knots or lemon-peel, cut like long straws, over the tops of the glasses.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 291. The excerpt below is the record exactly as published.

LEMON-PEEL CREAM.— Boil a pint of cream ; when half cold, put in the yolks of 4 eggs ; stir till cold, put on the fire with 4 ozs. of loaf sugar, a tea-spoonfnl of grated lemon-peel

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