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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 108
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Lemon Cream made with Cream. Take a Pint of Cream, the yolks of two Eggs, some fine Sugar boil'd, with the Rind of a Lemon cut thin; when it is almost cold put in the Juice of a large Lemon; keep it Stirring till it is quite cold - Yellow Lemon Cream. Take the Juice of two Lemons, let the Rinds lay in the Juice all night; in the Morning put to it the Yolk of an Egg & Whites of 4 well beaten, half a Pint of Water & Sugar to your Taste; strain it thro's a Piece of fine
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Lemon Cream made with Cream. Take a Pint of Cream, the yolks of two Eggs, some fine Sugar boil'd, with the Rind of a Lemon cut thin; when it is almost cold put in the Juice of a large Lemon; keep it Stirring till it is quite cold - Yellow Lemon Cream. Take the Juice of two Lemons, let the Rinds lay in the Juice all night; in the Morning put to it the Yolk of an Egg & Whites of 4 well beaten, half a Pint of Water & Sugar to your Taste; strain it thro's a Piece of fine
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