Lemon Posset
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Family recipe.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 305. The excerpt below is the record exactly as published.
Lemon Posset. — ( Family Recipe.) — Put a good handful of dried breadcrumbs into a quart of water, simmer it to a pint, with a strip of lemon-peel boiled in it. Add the juice of a lemon, four eggs, and a gill of sherry
Cook this with the app: pantry check, scaling, and the assistant.