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English cookbook, 1799
Page 142
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Lemon Cream Mrs Goldsmith Take the juice of 4 large lemons, half a pint of spring water three quarters of a pound of sugar the whites of 5 Eggs & the yolk of one to be beat well and mixed together strain it and set it over a gentle fire, stirring all one way The same time put in the peel of one Lemon when quite hot, and let it simmer, then put it into your glasses [Keep?] Spunge Cake approved Take 14 Eggs leaving out 4 of the whites one pound and a 1/2 of lump sugar, pounded fine the rind of one lemon grated, 3 quarters of a pound of flour, whisk allstogether half an hour, & at the instant of baking, put in the juice of one lemon. Mrs Goldsmith
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Lemon Cream Mrs Goldsmith Take the juice of 4 large lemons, half a pint of spring water three quarters of a pound of sugar the whites of 5 Eggs & the yolk of one to be beat well and mixed together strain it and set it over a gentle fire, stirring all one way The same time put in the peel of one Lemon when quite hot, and let it simmer, then put it into your glasses [Keep?] Spunge Cake approved Take 14 Eggs leaving out 4 of the whites one pound and a 1/2 of lump sugar, pounded fine the rind of one lemon grated, 3 quarters of a pound of flour, whisk allstogether half an hour, & at the instant of baking, put in the juice of one lemon. Mrs Goldsmith
Szathmary Culinary Manuscripts and Cookbooks
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