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Bethune Family recipe book, October 22, 1826
Page 34
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5 Lemon Cheese Pare the peel of two large Lemons with the juice of one a quarter of a pound of lump Sugar a Glass of Mountain Wine and one of Brandy let them steep a short time then put in a quart of good Cream whiped all together as you do for Syllabubs then take a Hair sieve Lay a strainer or thin Cloth within ito turn and neatly like a Cheese put in the forth as it rises till the sieve is full let it stand all night to drain and turn it out an hour before it is set upon the table. Garnished with Candied peel cut into pieces If your Cream is thin boil it
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5 Lemon Cheese Pare the peel of two large Lemons with the juice of one a quarter of a pound of lump Sugar a Glass of Mountain Wine and one of Brandy let them steep a short time then put in a quart of good Cream whiped all together as you do for Syllabubs then take a Hair sieve Lay a strainer or thin Cloth within ito turn and neatly like a Cheese put in the forth as it rises till the sieve is full let it stand all night to drain and turn it out an hour before it is set upon the table. Garnished with Candied peel cut into pieces If your Cream is thin boil it
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