Yellow Lemon Cream (without cream)

Ingredients

• 4 lemons
• 9 ozs. of sugar
• 6 eggs

Method

1. 1

   Rub a few lumps of sugar on four lemons before paring them; pare very thin and put the rind into half a pint of water.

2. 2

   Squeeze the juice on seven ounces of finely pounded sugar; beat the yolks of six eggs well; add the peel and juice, and beat together some time.

3. 3

   Strain through a flannel into a block tin saucepan, set over a gentle fire and stir one way until pretty thick; it must not quite boil or it will curdle.

4. 4

   Pour into jelly glasses and serve cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 34. The excerpt below is the record exactly as published.

Yellow Lemon Cream (without cream). For Eight Persons. — 4 lemons; 9 ozs. of sugar; q ?gg3- Eub a few lumps of sugar on four lemons before paring them ; pare very thin and put the rind into iiaK a pint of water. Squeeze the juice on seven ounces of finely pounded sugar ; beat the yolks of oix eggs well; add the peel and juice, and beat t ;ogether some time. Strain through a fianijel into a 78 SAVOURIES AND SWEETS. block tin saucepan, set over a gentle fire and stir onei way until pretty thick ; it must not quite boil or iti will curdle. Pour into jelly glasses and serve cold. : f Pistachio Cream. i Fob. Six Pebsons. — 4 ozs. of pistachio nuts ; 1 gill of roseji water ; 1 pint of cream ; sugar to taste. i t Blanch four ounces of pistachio nuts, beat them> fine with a little rose water, add the paste to a pintf of cream, sweeten to taste ; let it just boil, and puti into jelly glasses. Orange Butter Pyramids. | Fob Eight ob Ten Pebsons. — 6 eggs

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