(9) Remove the seeds of two Lemons, and finely chop the
rinds and pulps ; mix them with 1 teacupful of flour, 1 4
breakfast-cupfuls of sugar, loz. of butter, one beaten egg,
and 1 breakfast-cupful of water✪ Lemon Pie with Flour. Line a buttered pie-dish
with short-paste, fill it with the mixture, cover the top
with paste, trim off round the edges (which damp with
water and pinch together), and bake the pie in a quick
oven. When cooked, dust caster sugar over, stand the pie-
dish on another dish, and serve.
Lemon Points. —Cut fresh Lemons in thin slices ; divide
each slice into halves, then again into quarters, not quite
dividing them in the centre for double points, quite divid-
ing for single points. They are used for garnishing salads,
minces, calls head, and other dishes.
Lemon Posset. — (1) Squeeze and strain the juice of three
Lemons into a large china bowl (one that will hold 2qts.), add
sugar to the Lemon- juice till it is a syrup, and put 1 dessert-
spoonful of brandy into it. Boil 14 pints of cream together
with a small piece of Lemon-peel✪ Lemon Posset, and when the cream
boils take it from the fire and let it stand till cold, taking
out the bit of Lemon-peel. When the cream is quite cold,
pour it from a jug held high over the bowl with the. Lemon-
juice in it. Do not dash it in all at once but pour from
the spout of the jug. Let it stand till the following day,
and it is ready for use.
(2) Trim off the crust of a penny stale French roll, grate
the crumb finely, put it into a saucepan with the grated
rind of a small Lemon, pour in breakfast-cupfuls of water,
and boil the mixture until thick. Next beat it up well
with a wooden spoon and mix in the strained juice of the
Lemon and 1 pint of light French wine. Blanch and
pound 4oz. of Jordan almonds, add them to the above
mixture, sweeten to taste with caster sugar, and flavour
with a few drops of orange-flower water✪ Lemon and Almond Mixture. Turn the
mixture into a china bowl and serve with a dish of
macaroons.
For details respecting Culinary Processes, Utensils , Sauces, efcc., referred to, see under their special heads.
848
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lemons — continued.
Lemon Pralines. — Cut {lb. of candied Lemon-peel into
pieces lin. long and :] in. thick. Boil ]{lb. of pn serving-
sugar to the half crack, throw in the peel, and stir it
with a wooden spoon over a clear fire, turning the peel
over and over to thoroughly coat it with the sugar; when
a crackling noise is heard, the pan should he moved to the
side of the fire; continue stirring till the sugar becomes
grained almost like sand, then turn the peel out on a
baking-sheet to cool. Pick out the peel, put the sugar
again in the sugar-boiler with { pint of 32deg. syrup
( see Syrups), add a few drops of carmine or cochineal, and
boil to the small crack ( see SUGAR-BOILING), then throw in
the peel, stirring gently to give them another coating.
Give the peel one or two more coatings in the same man-
ner. When done, turn the pralines on a sieve to dry ;
then break asunder, put them in well-stoppered glass jars,
and keep in a dry place.
Page 307 · 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
(9) Remove the seeds of two Lemons, and finely chop the rinds and pulps ; mix them with 1 teacupful of flour, 1 4 breakfast-cupfuls of sugar, loz. of butter, one beaten egg, and 1 breakfast-cupful of water. Line a buttered pie-dish with short-paste, fill it with the mixture, cover the top with paste, trim off round the edges (which damp with water and pinch together), and bake the pie in a quick oven. When cooked, dust caster sugar over, stand the piedish on another dish, and serve.
Lemon Points. —Cut fresh Lemons in thin slices ; divide each slice into halves, then again into quarters, not quite dividing them in the centre for double points, quite dividing for single points. They are used for garnishing salads, minces, calf's head, and other dishes.
Lemon Posset. — (1) Squeeze and strain the juice of three Lemons into a large china bowl (one that will hold 2qts.), add sugar to the Lemon- juice till it is a syrup, and put 1 dessertspoonful of brandy into it. Boil 14 pints of cream together with a small piece of Lemon-peel, and when the cream boils take it from the fire and let it stand till cold, taking out the bit of Lemon-peel. When the cream is quite cold, pour it from a jug held high over the bowl with the. Lemonjuice in it. Do not dash it in all at once but pour from the spout of the jug. Let it stand till the following day, and it is ready for use.
(2) Trim off the crust of a penny stale French roll, grate the crumb finely, put it into a saucepan with the grated rind of a small Lemon, pour in breakfast-cupfuls of water, and boil the mixture until thick. Next beat it up well with a wooden spoon and mix in the strained juice of the Lemon and 1 pint of light French wine. Blanch and pound 4oz. of Jordan almonds, add them to the above mixture, sweeten to taste with caster sugar, and flavour with a few drops of orange-flower water. Turn the mixture into a china bowl and serve with a dish of macaroons.
For details respecting Culinary Processes, Utensils , Sauces, efcc., referred to, see under their special heads.
Lemons — continued.
Lemon Pralines. — Cut {lb. of candied Lemon-peel into pieces lin. long and :] in. thick. Boil ]{lb. of pn servingsugar to the half crack, throw in the peel, and stir it with a wooden spoon over a clear fire, turning the peel over and over to thoroughly coat it with the sugar; when a crackling noise is heard, the pan should he moved to the side of the fire; continue stirring till the sugar becomes grained almost like sand, then turn the peel out on a baking-sheet to cool. Pick out the peel, put the sugar again in the sugar-boiler with { pint of 32deg. syrup ( see Syrups), add a few drops of carmine or cochineal, and boil to the small crack ( see SUGAR-BOILING), then throw in the peel, stirring gently to give them another coating. Give the peel one or two more coatings in the same manner. When done, turn the pralines on a sieve to dry ; then break asunder, put them in well-stoppered glass jars, and keep in a dry place.
Records on this page
Lemon PieLemon Pie with FlourLemon PossetLemon and Almond Mixture