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Julie M. Clagett cookbook, 1908-1914
Page 92
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Lemon Cream, No 2 Beat 5 eggs till they are very light, leaving out 2 whites, mix them with a pt water, not quite 1/2 lb sugar, the peels of 4 large lemons, & juice of 2. all must be beat together well, & stir over a slow fire till it begins to thicken, Take care not to let it boil. Lemon Cream No 3. Pare the rind very thin from 4 fresh lemons, squeeze the juice, & strain it. Put them both into a qt of water, sweeten it, & add the whites of six eggs beat to a froth. Set it on the fire, stir till it thickens, but do not let it boil. Then pour it into a bowl. When cold strain through a sieve, put it on the fire, & add the yolks, stir till quite thick, & serve in glasses, orange cream made in the same way but more juice. Lemon Ice. Whip the whites of 6 eggs to a strong froth, & mix well with a qt rich lemonade, & freeze it. Lemon Cream No 4. The yolks of 14 eggs & white of 7. Beat them up with 4 wine-glasses of sugar, & one of
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Lemon Cream, No 2 Beat 5 eggs till they are very light, leaving out 2 whites, mix them with a pt water, not quite 1/2 lb sugar, the peels of 4 large lemons, & juice of 2. all must be beat together well, & stir over a slow fire till it begins to thicken, Take care not to let it boil. Lemon Cream No 3. Pare the rind very thin from 4 fresh lemons, squeeze the juice, & strain it. Put them both into a qt of water, sweeten it, & add the whites of six eggs beat to a froth. Set it on the fire, stir till it thickens, but do not let it boil. Then pour it into a bowl. When cold strain through a sieve, put it on the fire, & add the yolks, stir till quite thick, & serve in glasses, orange cream made in the same way but more juice. Lemon Ice. Whip the whites of 6 eggs to a strong froth, & mix well with a qt rich lemonade, & freeze it. Lemon Cream No 4. The yolks of 14 eggs & white of 7. Beat them up with 4 wine-glasses of sugar, & one of
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