Lemon-Cream Cheese Cakes. — Steep the thinly-pared rinds
of six Lemons in 1J breakfast-cupfuls of water. Strain the
juice of the Lemon and mix with it ^lb. of caster sugar.
Whisk the whites of ten eggs well, and mix in with them
gradually the juice-and -sugar, the water strained from the
peels, and five or six finely-grated stale Savoy biscuits.
Butter some pattv-pans, and line them with a good puff
paste ; put a small quantity of the above mixture in each,
and bake in a quick oven. Serve hot or cold.
Lemon Cream✪ Lemon Cream-Ice. — ,1) Add to the juice of four Lemons
the grated peel of one, \ pint of clarified sugar (see Sugar-
boiling', and 1 pint of cream ; mix all these thoroughly
together, then strain through a sieve into a mould or
glasses packed in ice, and freeze.
(2) Rub eff the rind of a Lemon with lumps of sugar,
scrape it off the lumps as soon as they become charged
with the essential oil of the fiuit, put it in a copper basin,
add lqt. of cream, Jib. more sugar, and one egg; mix well,
place the basin on the stove or fire, and stir well until it
is about to boil. Remove from the fire, strain at once, let
it cool, and then freeze. When frozen add the juice of a
Lemon, stir well, and use as required. The juice must on
no account he added befoie the cream is frozen, as it is apt
to curdle and spoil.
(3) Put Lib. of powdered sugar into a basin; grate in the
rinds of two Lemons, add tiie whites of four eggs, mix
well with a wire whisk for two minutes, add 1 pint of
cold milk, and stir again for one minute. 1 lace the
basin on the hot stove, stir briskly with the whisk,
take it off when coming to tiie br.il, lay it on the table,
and pour in l pint of sweet cream, mixing well for two
minutes. Let it cool for half-an-hour, strain through a
fine sieve into a freezer, put on the lid, lay the freezer in
an ice-tub tilling in all round with broken ice mixed
slightly with rock-salt, and turn the handle of the cover
as briskly as possible for three minutes. Lift up the lid,
and with a wooden spoon detach the cream from the sides
and bottom of the freezer, re-cover it, and turn the handle
sharply for three minutes more; uncover and detach the cream
as before, being careful that no ice or salt drops in. Put
the lid on and repeat the operation thiee times more.
The cream should by this time lie quite firm. Turn it out
on to a cold dish over which has been spread a folded
napkin, and semi to table.
(4) Grate the peel of six Lemons and tie it up in a
piece of coarse muslin. Cut ep„ch Lemon in halves and
squeeze the juice from them ; strain the juice anti soak
the muslin bag of Lemon-peel in it, squeezing the bag fre-
quently till the juice becomes highly flavoured and coloured,
then stir in 2 teacupfuls of caster sugar; mix 2 breakfast-
cupfuls of sugar in 1 gall, of cream, stir the Lemon-juice
in slowly, whisk it to a froth, pour it into a freezing-pot,
reserving a portion of the cream to pour in as it sinks
in freezing. When the cream is frozen, put it into moulds,
close them, and embed in ice. When ready to serve, dip
the moulds in tepid water, wipe them, and turn the contents
out on to a dish. ✪ Lemon Cream Ice
Page 293 · 4 recipe records 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-Cream Cheese Cakes. — Steep the thinly-pared rinds of six Lemons in 1J breakfast-cupfuls of water. Strain the juice of the Lemon and mix with it ^lb. of caster sugar. Whisk the whites of ten eggs well, and mix in with them gradually the juice-and -sugar, the water strained from the peels, and five or six finely-grated stale Savoy biscuits. Butter some pattv-pans, and line them with a good puff paste ; put a small quantity of the above mixture in each, and bake in a quick oven. Serve hot or cold.
Lemon Cream-Ice. — (1) Add to the juice of four Lemons the grated peel of one, \ pint of clarified sugar (see Sugarboiling', and 1 pint of cream ; mix all these thoroughly together, then strain through a sieve into a mould or glasses packed in ice, and freeze.
(2) Rub eff the rind of a Lemon with lumps of sugar, scrape it off the lumps as soon as they become charged with the essential oil of the fiuit, put it in a copper basin, add lqt. of cream, Jib. more sugar, and one egg; mix well, place the basin on the stove or fire, and stir well until it is about to boil. Remove from the fire, strain at once, let it cool, and then freeze. When frozen add the juice of a Lemon, stir well, and use as required. Tthe juice must on no account be added before the cream is frozen, as it is apt to curdle and spoil.
(3) Put Lib. of powdered sugar into a basin; grate in the rinds of two Lemons, add tiie whites of four eggs, mix well with a wire whisk for two minutes, add 1 pint of cold milk, and stir again for one minute. 1 lace the basin on the hot stove, stir briskly with the whisk, take it off when coming to the boil, lay it on the table, and pour in l pint of sweet cream, mixing well for two minutes. Let it cool for half-an-hour, strain through a fine sieve into a freezer, put on the lid, lay the freezer in an ice-tub tilling in all round with broken ice mixed slightly with rock-salt, and turn the handle of the cover as briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the cream from the sides and bottom of the freezer, re-cover it, and turn the handle sharply for three minutes more; uncover and detach the cream as before, being careful that no ice or salt drops in. Put the lid on and repeat the operation thiee times more. The cream should by this time lie quite firm. Turn it out on to a cold dish over which has been spread a folded napkin, and send to table.
(4) Grate the peel of six Lemons and tie it up in a piece of coarse muslin. Cut each Lemon in halves and squeeze the juice from them ; strain the juice anti soak the muslin bag of Lemon-peel in it, squeezing the bag frequently till the juice becomes highly flavoured and coloured, then stir in 2 teacupfuls of caster sugar; mix 2 breakfastcupfuls of sugar in 1 gall, of cream, stir the Lemon-juice in slowly, whisk it to a froth, pour it into a freezing-pot, reserving a portion of the cream to pour in as it sinks in freezing. When the cream is frozen, put it into moulds, close them, and embed in ice. When ready to serve, dip the moulds in tepid water, wipe them, and turn the contents out on to a dish.
Records on this page
Lemon CreamLemon Cream Cheese CakesLemon Cream IceLemon Cream Ice