-Eggs. —Strain the juice of two lemons upon
two ounces of powdered loaf sugar. Soak the
thin rinds of the lemons in a pint of cream, and
when the flavour is extracted, boil it, and pom-
it over the juice and sugar, stirring briskly all
the time. Add half a glass of brandy, and
serve either in a dish or in cups. This custard
will keep for a day or tv/o if put in a cool
place. Time, a few minutes to thicken the
custard. Probable cost, Is. lOd. Sufficient for
a, pint of custard.
Lemon Custard without Cream or
Milk. — Put the thin rind of two lemons into
three-quarters of a pint of cold water, and soak
until the flavour is extracted. BoU the liquid,
and pom- it gradually over the yolks of eight
eggs which have been beaten briskly for
several minutes. Strain the juice of the
lemons over a quarter of a pound of sugar, add
a quarter of a pint of water, and boil until the
sugar is dissolved. Put all together into a jug,
place this in a saucepan of boiling water, and
stir one way until the custard thickens. A
table-spoonful of brandy✪ Lemon Custard and two table-spoon-
fuls of madeira may be added if liked ; many
think them a great improvement. Time, haLf
an hour to make. Probable cost, exclusive of
wine and brandy. Is. Sufficient for a pint
and a half of custard.
Lemon Drops. — Strain the juice of three
or four large lemons into a bowl, then miv
powdered loaf sugar with it until it is qxiite
thick. Put it into a pan, and let it boil for
five minutes, stirring it constantly. Drop it
from the end of a spoon Tipon writing-paper,
and when cold, keep the drops in tin canisters
until wanted for use. Or, take two ounces of
powdered loaf sugar, mix with them the
grated rind of three large lemons, and half a
tea-spoonful of fine flour. "V^Tiisk the white of
an egg✪ Lemon Drops thoroughly. Work it up with the other
ingredients to a light paste, then place it in
drops upon a sheet of ■vsT-iting-paper, and drj'
before the fire until the drops are quite hard.
Time, half an hour to prepare. Probable cost,
Id. per omice.
Lemon Dumplings.— Mx six oimces of
finely-shied beef suet with half a pound of
grated bread-crumbs; or, if preferred, four
ounces of bread-crumbs and four ounces of
flour. Add four table-spoonfuls of moist
sugar, the chopped rind and strained juice of a
large lemon, a beaten egg, and half a pint of
new milk. When thoroughly mixed, divdde
the mixtme into half a dozen parts. Put
each part into a small buttered cup, tie it
m a cloth, and boil quickly until it is
done enough. Serve the dumplings hot.
with a little sauce made of three ounces of
sugar✪ Lemon Dumplings boiled with the rind of a lemon, and the
strained juice, and half a pint of water, until
the sugar is dissolved. A glass of sherry and
two or three drops of cochineal may be added.
Time to boU, one hour. Probable cost, 9d.
Sufficient for four or five persons.
Lemon Essence, Artificial. — Mix
gradually a di-achm of the best oil of lemons with
two ounces of rectified spirits of wine. Cork
securely.
Page 827 · 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
-Eggs. —Strain the juice of two lemons upon two ounces of powdered loaf sugar. Soak the thin rinds of the lemons in a pint of cream, and when the flavour is extracted, boil it, and pour over the juice and sugar, stirring briskly all the time. Add half a glass of brandy, and serve either in a dish or in cups. This custard will keep for a day or two if put in a cool place. Time, a few minutes to thicken the custard. Probable cost, Is. lOd. Sufficient for a, pint of custard.
Lemon Custard without Cream or Milk. — Put the thin rind of two lemons into three-quarters of a pint of cold water, and soak until the flavour is extracted. Boil the liquid, and pour it gradually over the yolks of eight eggs which have been beaten briskly for several minutes. Strain the juice of the lemons over a quarter of a pound of sugar, add a quarter of a pint of water, and boil until the sugar is dissolved. Put all together into a jug, place this in a saucepan of boiling water, and stir one way until the custard thickens. A table-spoonful of brandy and two table-spoonfuls of madeira may be added if liked ; many think them a great improvement. Time, half an hour to make. Probable cost, exclusive of wine and brandy. Is. Sufficient for a pint and a half of custard.
Lemon Drops. — Strain the juice of three or four large lemons into a bowl, then mix powdered loaf sugar with it until it is qxiite thick. Put it into a pan, and let it boil for five minutes, stirring it constantly. Drop it from the end of a spoon upon writing-paper, and when cold, keep the drops in tin canisters until wanted for use. Or, take two ounces of powdered loaf sugar, mix with them the grated rind of three large lemons, and half a tea-spoonful of fine flour. Whisk the white of an egg thoroughly. Work it up with the other ingredients to a light paste, then place it in drops upon a sheet of writing-paper, and drj'
before the fire until the drops are quite hard. Time, half an hour to prepare. Probable cost, Id. per omice.
Lemon Dumplings.— Mix six ounces of finely-shred beef suet with half a pound of grated bread-crumbs; or, if preferred, four ounces of bread-crumbs and four ounces of flour. Add four table-spoonfuls of moist sugar, the chopped rind and strained juice of a large lemon, a beaten egg, and half a pint of new milk. When thoroughly mixed, divide the mixture into half a dozen parts. Put each part into a small buttered cup, tie it m a cloth, and boil quickly until it is done enough. Serve the dumplings hot. with a little sauce made of three ounces of sugar boiled with the rind of a lemon, and the strained juice, and half a pint of water, until the sugar is dissolved. A glass of sherry and two or three drops of cochineal may be added. Time to boU, one hour. Probable cost, 9d. Sufficient for four or five persons.
Lemon Essence, Artificial. — Mix
gradually a di-achm of the best oil of lemons with two ounces of rectified spirits of wine. Cork securely.
Records on this page
Lemon CustardLemon Jelly, Isinglass, SuperlativeLemon DropsLemon Dumplings