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American cookbook, 1900
Page 65
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Custard Take a pint of milk & 4 eggs, mix well with the milk some sugar & a little lemon peel & cinnamon & let it boil together. Take 2 whites from the eggs, & pour the milk &c when boiling upon the 4 yolks & 2 whites, put it back into the saucepan & stir till it thickens, but it must not boil. Pass it through a sieve & let it stand till cold. Lemon Creams. Take 3 lemons, pare the rind of two very thin, put half a pint of boiling water on the rinds - let it stand 1 hour. Squeeze the juice
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Custard Take a pint of milk & 4 eggs, mix well with the milk some sugar & a little lemon peel & cinnamon & let it boil together. Take 2 whites from the eggs, & pour the milk &c when boiling upon the 4 yolks & 2 whites, put it back into the saucepan & stir till it thickens, but it must not boil. Pass it through a sieve & let it stand till cold. Lemon Creams. Take 3 lemons, pare the rind of two very thin, put half a pint of boiling water on the rinds - let it stand 1 hour. Squeeze the juice
Szathmary Culinary Manuscripts and Cookbooks
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