(5) Boil 1 pint of milk; beat 1 teacupful of caster svgar
and \ teacupful of flour together with two eggs, turn it
into the boiling milk, and stir over the lire for twenty
minutes. Pour it into a basin, and leave till cold, then mix
with it another teacupful of svgar, 1 table-spoonful of Lemon
extract, and lqt. of cream; put it in a freezer and work
till frozen. Pill a fancy-shaped mould with the cream,
place a piece of thick white paper over the ti p, put on the
tin cover, and embed the mould in ice. When ready to
serve, dip the mould in tepid water, wipe it, and turn the
contents on to a fancy dish.
(G) Boil 1 pint of water together with the strained juice
of three Lemons and 14 breakfast-cupfuls of caster sugar for
twenty minutes. Beat the yolks of eight eggs and 1 pinch
of salt; pour the syrup in a basin, and stand it in a larger
one containing hot water. Stir the yolks of the eggs into the
syrup and beat rapidly for three minutes. Take the basin
out of the boiling water, stand it in a pan of iced water,
and heat until cold. Add the cream, pour all into a
freezer, and work it till frozen. Finish as directed for
Lemon Cream-Ice, No. 1.
(7) Put in a stewpan 1| pints of milk or cream, 12oz.
of sugar, the rinds of two Lemons rubbed on lumps of
sugar, a small piece of cinnamon, 1 pinch of salt, and the
beaten yolks of eight eggs; stir the preparation quickly
over the fire till it thickens, but on no account letting it
boil, pass it through a fine hair sieve into a freezing-pot,
and freeze. Select some fancy ice-moulds, using a Neapc litan
ice-spoon to fill them, close them when properly filled,
and pack in ice. When ready to serve, dip the moulds in
tepid water, wipe them, and turn the contents on to dishes.
(8) Mix lqt. of milk with the well-beaten yolks of three
eggs, 4lb. of caster sugar, the peel of half a Lemon, and.
l°pint of thick cream; pour all into a lined stewpan, stir
it with a silver spoon over a moderate fire till on the point
of boiling, and strain through a fine hair sieve. Alien
cold pour the cream into a freezing-pot, and freeze.
Lemon-Cream Pies. — Line some small buttered plates with
a good short-paste, and bake till lightly browned. Boil 1
pint of milk✪ Lemon Cream Ice, then put with it 1 teacupful of erster sugar;
mix together the grated rind of half a Lemon and 2 table-
spoonfuls of flour, pour a little of the milk over gradually
to make a thin paste, then mix all together and whisk it
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
843
Lemons — continued.
over the fire. When the flour is cooked, add the juice of
half a Lemon, a lump of butter about the size of an egg,
and four well-beaten yolks of eggs ; continue stirring over
the fire, but take care to remove it before the eggs curdle;
Fiu. 1064. Lemon-Cream Pies.
pour the cream into the plates of crust, and serve when
cold. See Fig. 10b4.
Page 294 · 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
(5) Boil 1 pint of milk; beat 1 teacupful of caster sugar and \ teacupful of flour together with two eggs, turn it into the boiling milk, and stir over the lire for twenty minutes. Pour it into a basin, and leave till cold, then mix with it another teacupful of svgar, 1 table-spoonful of Lemon extract, and lqt. of cream; put it in a freezer and work till frozen. Pill a fancy-shaped mould with the cream, place a piece of thick white paper over the ti p, put on the tin cover, and embed the mould in ice. When ready to serve, dip the mould in tepid water, wipe it, and turn the contents on to a fancy dish.
(G) Boil 1 pint of water together with the strained juice of three Lemons and 14 breakfast-cupfuls of caster sugar for twenty minutes. Beat the yolks of eight eggs and 1 pinch of salt; pour the syrup in a basin, and stand it in a larger one containing hot water. Stir the yolks of the eggs into the syrup and beat rapidly for three minutes. Take the basin out of the boiling water, stand it in a pan of iced water, and heat until cold. Add the cream, pour all into a freezer, and work it till frozen. Finish as directed for Lemon Cream-Ice, No. 1.
(7) Put in a stewpan 1| pints of milk or cream, 12oz. of sugar, the rinds of two Lemons rubbed on lumps of sugar, a small piece of cinnamon, 1 pinch of salt, and the beaten yolks of eight eggs; stir the preparation quickly over the fire till it thickens, but on no account letting it boil, pass it through a fine hair sieve into a freezing-pot, and freeze. Select some fancy ice-moulds, using a Neapc litan ice-spoon to fill them, close them when properly filled, and pack in ice. When ready to serve, dip the moulds in tepid water, wipe them, and turn the contents on to dishes.
(8) Mix lqt. of milk with the well-beaten yolks of three eggs, 4lb. of caster sugar, the peel of half a Lemon, and. l°pint of thick cream; pour all into a lined stewpan, stir it with a silver spoon over a moderate fire till on the point of boiling, and strain through a fine hair sieve. Alien cold pour the cream into a freezing-pot, and freeze.
Lemon-Cream Pies. — Line some small buttered plates with a good short-paste, and bake till lightly browned. Boil 1 pint of milk, then put with it 1 teacupful of erster sugar; mix together the grated rind of half a Lemon and 2 tablespoonfuls of flour, pour a little of the milk over gradually to make a thin paste, then mix all together and whisk it
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Lemons — continued.
over the fire. When the flour is cooked, add the juice of half a Lemon, a lump of butter about the size of an egg, and four well-beaten yolks of eggs ; continue stirring over the fire, but take care to remove it before the eggs curdle;
Fiu. 1064. Lemon-Cream Pies.
pour the cream into the plates of crust, and serve when cold. See Fig. 1064.
Records on this page
Lemon Cream Ice