Lnnon Paste. — Squeeze the juice out of some Lemons, then
boil the rinds till very tender. Drain, scrape out all the
pulp, put the rinds in a mortar, and pound them. Put
the paste on to a sieve, press it through with a spatula
into a preserving-pan, and reduce till thick ; weigh the
pulp, and for every pound use 2lb. of loaf sugar.
C’la ify the sugar, and boil it to the feather degree (see
Sugar-boiling), then mix in the Lemon paste, and boil up
again. Spread the paste on plates, put it in the stove for
a day, then take it out, cut it into strips, and shape it
into any form preferred.
Lemon Pastilles. — Add to -Jib. of very finely-powdered
white sugar the strained juice of three large Lemons or
four small ones, and mix it well till it forms a paste thick
enough to be taken up with a knife. If too thin add a
little more sugar. When the paste is the required thick-
ness, drop it in small flat drops, about the size of a six-
pence, on to a sheet of paper. Dry them in a stove with
a slow fire, and when quite dry take them off the paper.
Lemon Patties. — Put the grated crumb of two stale penny
loaves in a basin, and pour over them 4 pint of boiling
milk. When cold, mix with them the grated peel of two
Lemons, three well-beaten eggs, ^lb. of butter beaten to a
cream, and sweeten to taste with caster sugar. Butter
some small cups, fill them with the mixture, and bake for
about twenty minutes in a moderate oven. Turn the
patties on to a hot dish, pour some wine sauce over, and
serve.
Lemon Pie. — (1) Mix 2 table-spoonfuls of corn-starch with
1 breakfast-cupful of hot water, pour it into a stewpan,
and stir over the fire till boiling; then mix in the grated
rinds and juice of two Lemons and fib. of caster sugar;
when cool, stir in the yolks of four well-beaten eggs, line
some buttered plates with a good rich crust, pour the
mixture in, and bake until the crust is done. Beat the
whites of the four eggs together with 6 table-spoonfuls of
caster sugar✪ Lemon Pie, and when very light and frothy pour it over
the pies, put them in the oven again, and bake till slightly
browned. Serve either hot or cold.
(2) Mix 1 teaspoonful of corn Hour with 1 small teacupful
of milk, then put it into a saucepan and stir over the
lire till boiling. Take it off, let it cool, then add the
yolks of two beaten eggs, 4 large table-spoonfuls of caster
sugar, and the grated rind and strained juice of one Lemon,
and beat all well together. Butter a deep plate, line with
short-paste, fill it with the above preparation, and bake
in a moderate oven for half-an-liour. Beat the whites of
the two eggs to a stiff froth together with 2 table-
spoonfuls of caster sugar, cover the pic with it, and brown
slowly.
(3) Put 1 teacupful of caster sugar in a saucepan, grate
in the rind of one Lemon, squeeze in the juice, being
careful to keep back the seeds, pour in 4 pint of water,
and stand it over the tire ; mix 1 table-spoonful of corn-
flour with a little water, and stir it in with the sugar
when boiling. Take the saucepan off, and add the beaten
yolks of three eggs. ✪ Lemon Pie
Page 305 · 3 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 Paste. — Squeeze the juice out of some Lemons, then boil the rinds till very tender. Drain, scrape out all the pulp, put the rinds in a mortar, and pound them. Put the paste on to a sieve, press it through with a spatula into a preserving-pan, and reduce till thick ; weigh the pulp, and for every pound use 2lb. of loaf sugar. Clarify the sugar, and boil it to the feather degree (see Sugar-boiling), then mix in the Lemon paste, and boil up again. Spread the paste on plates, put it in the stove for a day, then take it out, cut it into strips, and shape it into any form preferred.
Lemon Pastilles. — Add to -Jib. of very finely-powdered white sugar the strained juice of three large Lemons or four small ones, and mix it well till it forms a paste thick enough to be taken up with a knife. If too thin add a little more sugar. When the paste is the required thickness, drop it in small flat drops, about the size of a sixpence, on to a sheet of paper. Dry them in a stove with a slow fire, and when quite dry take them off the paper.
Lemon Patties. — Put the grated crumb of two stale penny loaves in a basin, and pour over them 4 pint of boiling milk. When cold, mix with them the grated peel of two Lemons, three well-beaten eggs, ^lb. of butter beaten to a cream, and sweeten to taste with caster sugar. Butter some small cups, fill them with the mixture, and bake for about twenty minutes in a moderate oven. Turn the patties on to a hot dish, pour some wine sauce over, and serve.
Lemon Pie. — (1) Mix 2 table-spoonfuls of corn-starch with 1 breakfast-cupful of hot water, pour it into a stewpan, and stir over the fire till boiling; then mix in the grated rinds and juice of two Lemons and fib. of caster sugar; when cool, stir in the yolks of four well-beaten eggs, line some buttered plates with a good rich crust, pour the mixture in, and bake until the crust is done. Beat the whites of the four eggs together with 6 table-spoonfuls of caster sugar, and when very light and frothy pour it over the pies, put them in the oven again, and bake till slightly browned. Serve either hot or cold.
(2) Mix 1 teaspoonful of corn Hour with 1 small teacupful of milk, then put it into a saucepan and stir over the lire till boiling. Take it off, let it cool, then add the yolks of two beaten eggs, 4 large table-spoonfuls of caster sugar, and the grated rind and strained juice of one Lemon, and beat all well together. Butter a deep plate, line with short-paste, fill it with the above preparation, and bake in a moderate oven for half-an-liour. Beat the whites of the two eggs to a stiff froth together with 2 tablespoonfuls of caster sugar, cover the pic with it, and brown slowly.
(3) Put 1 teacupful of caster sugar in a saucepan, grate in the rind of one Lemon, squeeze in the juice, being careful to keep back the seeds, pour in 4 pint of water, and stand it over the tire ; mix 1 table-spoonful of cornflour with a little water, and stir it in with the sugar when boiling. Take the saucepan off, and add the beaten yolks of three eggs.
Records on this page
Lemon PieLemon PieLemon Cream