Llemas Encaramelades
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Llemas Encaramelades. (Cuban) Take the yolks of twelve eggs, sweeten to taste with syrup made with lemon and sugar
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