Lemon Blanc-mange. — Put ^-oz. of isinglass in f pint of hot
milk, and when dissolved mix in four well-beaten eggs,
the peel of two Lemons rubbed on a few lumps of sugar,
and sweeten to taste ; stir over a slow lire till on the point
of boiling, add 1 wineglassful of brandy✪ Lemon Blanc-mange, and pour all
into a mould and leave till set. When ready to serve.
turn the blanc-mange on to a dish, and garnish with any
kind of preserve. See Fig. 1058.
Lemon Bonbons. — Clarify lib. of the best loaf sugar and
boil it to caramel, that is the degree of heat at which
if a little of the boiling sugar be taken from the pan and
cooled in cold water it will be quite brittle (see SUGAR-
BOILING). Just before the sugar reaches caramel add the
grated rind of half a Lemon. Melt a little butter in a
saucepan, skim it if necessary till quite clear ; take a
spoonful of this hot butter and with the hand rub it all
over a marble slab or a plate of copper and as soon as the
sugar is boiled to caramel pour it on the buttered plate or
slab. Have a long-bladed knife ready, and taking one end
in each hand press lines about 1 in. apart all over the sugar
as quickly as possible, and then very quickly press other
lines across these so as to form squares ; after the lines are
made slip the blade quickly and carefully between the sugar
and the plate or slab, and place the sugar on sheets of
white paper. When the sugar is quite cold, separate the
bonbons and wrap each separately in paper. They should
be kept in a dry place.
Lemons — continued.
Lemon Brandy. — (1) Pare the rinds off two Lemons as thinly
as possible, put them into a bottle of brandy, and let them
stand for twenty-four hours. Boil 2oz. of loaf sugar in 1
gill of water, skim till clear, and let it stand till cold.
Strain the brandy from the Lemon-peel, add this syrup to
it, and bottle.
(2) Put 1 jib. of loaf sugar, the juice of twelve and
the thinly-pared rinds of six Lemons into a jar; pour in
3qts. of brandy, and lastly lqt. of boiling milk. Cover the
jar well and stir every day for eight days, carefully replac-
ing the cover after each stirring. After the eighth day run
it through a jelly-bag to char. Bottle, and cork well.
(3) Put in a large jar or pan, with a cover to it, 1 J lb.
of loaf sugar, the thinly-pared rinds of six and the strained
juice of twelve Lemons, and 3qts. of brandy. Boil lqt. of
milk, pour it grad rally in with the brandy, &c. ; let it stand
for eight days, stirring occasionally every day, then strain
it through a jelly-bpg and bottle. It is then ready for use.
(4) Put the juice of sixteen and the thinly-pared rinds
of eight Lemons into 2galls. of pale brandy, sweeten with
21 lb. of loaf sugar, and mix in lqt. of boiling milk.
Let it stand for a week, then strain the brandy through
flannel, pour it into pint bottles, cork tightly, and store
them in a warm place till wanted.
Page 283 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Blanc-mange. — Put ¼oz. of isinglass in f pint of hot milk, and when dissolved mix in four well-beaten eggs, the peel of two Lemons rubbed on a few lumps of sugar, and sweeten to taste ; stir over a slow fire till on the point of boiling, add 1 wineglassful of brandy, and pour all into a mould and leave till set. When ready to serve.
turn the blanc-mange on to a dish, and garnish with any kind of preserve. See Fig. 1058.
Lemon Bonbons. — Clarify 1lb. of the best loaf sugar and boil it to caramel, that is the degree of heat at which if a little of the boiling sugar be taken from the pan and cooled in cold water it will be quite brittle (see SUGAR- BOILING). Just before the sugar reaches caramel add the grated rind of half a Lemon. Melt a little butter in a saucepan, skim it if necessary till quite clear ; take a spoonful of this hot butter and with the hand rub it all over a marble slab or a plate of copper and as soon as the sugar is boiled to caramel pour it on the buttered plate or slab. Have a long-bladed knife ready, and taking one end in each hand press lines about 1 in. apart all over the sugar as quickly as possible, and then very quickly press other lines across these so as to form squares ; after the lines are made slip the blade quickly and carefully between the sugar and the plate or slab, and place the sugar on sheets of white paper. When the sugar is quite cold, separate the bonbons and wrap each separately in paper. They should be kept in a dry place.
Lemons — continued.
Lemon Brandy. — (1) Pare the rinds off two Lemons as thinly as possible, put them into a bottle of brandy, and let them stand for twenty-four hours. Boil 2oz. of loaf sugar in 1 gill of water, skim till clear, and let it stand till cold. Strain the brandy from the Lemon-peel, add this syrup to it, and bottle.
(2) Put 1 jib. of loaf sugar, the juice of twelve and the thinly-pared rinds of six Lemons into a jar; pour in 3qts. of brandy, and lastly lqt. of boiling milk. Cover the jar well and stir every day for eight days, carefully replacing the cover after each stirring. After the eighth day run it through a jelly-bag to char. Bottle, and cork well.
(3) Put in a large jar or pan, with a cover to it, 1 J lb. of loaf sugar, the thinly-pared rinds of six and the strained juice of twelve Lemons, and 3qts. of brandy. Boil lqt. of milk, pour it grad rally in with the brandy, &c. ; let it stand for eight days, stirring occasionally every day, then strain it through a jelly-bag and bottle. It is then ready for use.
(4) Put the juice of sixteen and the thinly-pared rinds of eight Lemons into 2galls. of pale brandy, sweeten with 21 lb. of loaf sugar, and mix in lqt. of boiling milk. Let it stand for a week, then strain the brandy through flannel, pour it into pint bottles, cork tightly, and store them in a warm place till wanted.
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Lemon Blanc-mange