Potted Cream with Lemon

Name: Potted Cream with Lemon
Yield: 2 servings
Ingredients: 6 small cream-potfuls of new milk; the yolks of eight eggs; the whites of five; Jib. of caster sugar; the peel of half a lemon

From The encyclopædia of practical cookery, 1890

Serves 2

Serve turned out onto a fancy dish.

Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 565. The excerpt below is the record exactly as published.

Potted Cream with Lemon. — Measure 6 small cream- potfuls of new milk, put it into a basin with the yolks of eight eggs and the whites of five, and Jib. of caster sugar. Whisk the eggs well with an egg-whisk, put in the peel of half a lemon

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