Lemon Whip
From The household cook book, 1902
Serves 1
Serve with vanilla sauce made from the yolks of the eggs and milk.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 317. The excerpt below is the record exactly as published.
LEMON WHIP — Cover ^ box of gelatine with 4 tablespoons of cold water; let stand ^ hour and add 1 cup of boiling water, ^ cup sugar, the juice of 1 small lemon and 1 teaspoon of vanilla; stir until the sugar is dissolved, and set in a cold place to stiffen. When congealed, but not really hard, add the unbeaten whites of 2 eggs
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