Whipped Lemon Cream
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 292. The excerpt below is the record exactly as published.
the rinds of two Lemons, squeeze and strain the juice over, then mix with it Alb. of caster sugar, 3 wineglassfuls of sherry, or any kind of pale wine, and 1 pint of thick cream. Leave the cream for one hour, then whip it for twenty minutes. Fill jelly-glasses with it, and serve. (19) Put the peel of three large Lemons in 1 pint of water, let it stand till the flavour is well drawn out (it will take from four to five hours), then take out the peel and put in the strained juice of four Lemons
Cook this with the app: pantry check, scaling, and the assistant.