Lemon Whip
From Tempting dishes for small incomes, 1891
Make this only two hours before serving.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.
Lemon Whip. Rub two and a half ounces of sugar on a lemon, crush the sugar, put it into a stewpan, and squeeze the lemon-juice through a strainer on to it. Beat up the yolks of three eggs, add them to the sugar and lemon-juice, and stir over the fire till the cus- tard thickens, but do not let it boil ; continue stirring a few minutes after removing from the fire, then leave it in the saucepan to get nearly cold. Whisk up the whites to a very stiff froth, stir them lightly into the custard, then heap it up in a glass dish. This should only be made two hours before it is wanted. TEMPTING DISHES. 41 Norfolk Dumplings. Purchase a few muffins from the baker, boil them for twenty minutes in water, and serve with sweet sauce. Orange Fool. Take 'six oranges, and extract the juice, and mix it with one and a half pints of milk (or one pint of cream), two eggs beaten till light, sugar to taste, and about a teaspoonful of cornflour mixed till smooth. Stir this all over a slow fire till as thick as good custard. Another way is to mix the juice of six or eight oranges, and the strained fruit, with two tablespoonfuls of condensed milk, and serve cold. Orange Meringue Pudding. Pour half a pint of milk over a couple of ounces of bread-crumbs, and let them soak till cold. Beat up the yolks of two eggs till light ; add two ounces of pounded sugar, and the grated rind of four oranges. Cut away all the white pith and press the pulp of the oranges through a wire sieve. Add the orange-pulp and bread to the sugar, break it up in pieces, and stir in half an ounce of fresh butter. Beat up the whites of the eggs
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