Lemon Creams. — Put the thin rind of
two lemons, and a dozen sweet almonds,
blanched and sliced, into a pint of cream, and
let it stand two or three horns till the flavour is
thoroughly extracted. If expedition is required,
put the cream, &c., into a saucepan, and place it
near the fire for half an hour. Put the cream
into a jug, and let it cool, then poui' it from a
good height into another jug containing the
strained juice of the lemons, half a tumblerful of
sherry, and three ounces of pounded sugar, and
continue pouring backwards and forwards imtil
the cream is nicely frothed. Serve in glasses.
Probable cost. Is. lOd., exclusive of the sherry.
Sufficient for a pint and a half of cream.
Lemon Creams (another way). — Soak
one ounce of isinglass for five minutes in half
a pint of sheiTy or raisin wine. Dissolve it
over the fire, stining gently all the time. Rub
the rind of two large, fresh lemons with six
ounces of loaf sugar, and add it, with the
strained juice of the lemons, to the hot isin-
glass. Poui- the whole gently into a bowl
containing a pint of cream or new milk, stii-
all together for a short time, then put the
liquid into a damp mould. Time, about an
hour- to prepare. Probable cost, exclusive of
the wine, 3s. Sufficient for a quart mould.
Lemon Creams (economical). — Put a
pint of milk into a saucepan, with the thin rind
of a lemon, a quarter of a pound of loaf sugar,
and an ounce of gelatine. Stir over a gentle
fire until the gelatine is dissolved, strain the
liquid into a jug, and add to it, very gradually,
the yolks of two well-beaten eggs. Pour the
liquid from one jug into another until it is
nearly cold; then add a dessert-spoonful of
lemon- juice, and keep stirring five or six minutes
longer. Pour the mixtm-e into a well-oiled
mould, and lay it in a cool place till set.
Time, a few minutes to boil the milk. Pro-
bable cost, Is. 2d. Sufficient for a pint and a
half mould.
LEM
(371 )
LEM
Lemon Creams without Cream.—
Put the thin rinds of two, and the strained
juice of three lemons into a pint of spring
water. Let them soak for an hour or two.
Add six well-beaten eggs✪ Lemon Cheesecakes, and foui- ounces of
loaf sugar, set all together over the iire, and
stir constantly untU the mixture thickens, but
do not allow it to boil. Strain it, when cool,
into glasses. Time, a few minutes to thicken
the cream. Probable cost, lOd. Sufficient for
a pint and a half of cream.
Lemon Custard. — Put the thin rind of
two lemons into a pint of cream, and soak until
the flavour is extracted. Eoil the cream, and
pour it gradually over the well- whisked yolks of
eight eggs. Add the juice of the lemon, a table-
speonful of brandy, and two table-spoonfuls of
madeira. Pour the mixture into a jug, place
it in a pan of boiling water, and stir one way
until it thickens. Serve either in cups or on a
■dish. Time, half an hour- to prepare. Probable
cost, exclusive of the brandy and wine, 2s. 4d.
Sufficient for a pint and a half of custard.
Lemon Custard (another way). — See
Custard, Lemon.
Lemon Custard, or Creams without ✪ Lemon Custard
Page 826 · 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 Creams. — Put the thin rind of two lemons, and a dozen sweet almonds, blanched and sliced, into a pint of cream, and let it stand two or three hours till the flavour is thoroughly extracted. If expedition is required, put the cream, &c., into a saucepan, and place it near the fire for half an hour. Put the cream into a jug, and let it cool, then pour it from a good height into another jug containing the strained juice of the lemons, half a tumblerful of sherry, and three ounces of pounded sugar, and continue pouring backwards and forwards until the cream is nicely frothed. Serve in glasses. Probable cost. Is. lOd., exclusive of the sherry. Sufficient for a pint and a half of cream.
Lemon Creams (another way). — Soak one ounce of isinglass for five minutes in half a pint of sherry or raisin wine. Dissolve it over the fire, stining gently all the time. Rub the rind of two large, fresh lemons with six ounces of loaf sugar, and add it, with the strained juice of the lemons, to the hot isinglass. Pour the whole gently into a bowl containing a pint of cream or new milk, stir all together for a short time, then put the liquid into a damp mould. Time, about an hour to prepare. Probable cost, exclusive of the wine, 3s. Sufficient for a quart mould.
Lemon Creams (economical). — Put a pint of milk into a saucepan, with the thin rind of a lemon, a quarter of a pound of loaf sugar, and an ounce of gelatine. Stir over a gentle fire until the gelatine is dissolved, strain the liquid into a jug, and add to it, very gradually, the yolks of two well-beaten eggs. Pour the liquid from one jug into another until it is nearly cold; then add a dessert-spoonful of lemon-juice, and keep stirring five or six minutes longer. Pour the mixture into a well-oiled mould, and lay it in a cool place till set. Time, a few minutes to boil the milk. Probable cost, Is. 2d. Sufficient for a pint and a half mould.
LEM
(371 )
LEM
Lemon Creams without Cream.—
Put the thin rinds of two, and the strained juice of three lemons into a pint of spring water. Let them soak for an hour or two. Add six well-beaten eggs, and foui- ounces of loaf sugar, set all together over the fire, and stir constantly until the mixture thickens, but do not allow it to boil. Strain it, when cool, into glasses. Time, a few minutes to thicken the cream. Probable cost, lOd. Sufficient for a pint and a half of cream.
Lemon Custard. — Put the thin rind of two lemons into a pint of cream, and soak until the flavour is extracted. Eoil the cream, and pour it gradually over the well- whisked yolks of eight eggs. Add the juice of the lemon, a table-spoonful of brandy, and two table-spoonfuls of madeira. Pour the mixture into a jug, Place it in a pan of boiling water, and stir one way until it thickens. Serve either in cups or on a dish. Time, half an hour to prepare. Probable cost, exclusive of the brandy and wine, 2s. 4d. Sufficient for a pint and a half of custard.
Lemon Custard (another way). — See Custard, Lemon.
Lemon Custard, or Creams without
Records on this page
Lemon CheesecakesLemon CreamsLemon Custard