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Imitation Lemon Cream
Lemon Cream(Creams.) - (The Cookery Blue Book)
1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
sugar, add juice and rind of lemon, and water. Let simmer till it
thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and
stir into the custard while warm.
Lemon Cream Sherbet1/4 cup cream
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
4 drops lemon juice
Few grains salt
Mix ingredients in order given and freeze.
Lemon CreamCream together the yolks of five (5) eggs and four (4) tablespoons of
sugar. Add the grated rind of one (1) lemon and the juice of one and
one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very
little water, while hot stir into the pudding. Let stand till it
thickens, then add the beaten whites of the eggs. Serve in individual
MRS. RAYMOND ROBINS.
Lemon CreamPare four fresh lemons very thin, so as to get none of the white part.
Soak the rinds twelve hours in half a pint of cold water, then add the
juice of the lemons, and half a pint more of cold water. Beat to a froth
the whites of eight eggs, and the yelks of three--strain the lemon-juice
and water, mix it with the eggs--set the whole on a few coals, sweeten
it with double refined sugar, stir it till it grows thick, then take it
from the fire, stir it till cold--serve it up in glasses.
Lemon Cream No 1Take five large lemons and rasp off all the outside; then squeeze the
lemons, and put what you have rasped off into the juice; let it stand
two or three hours, if all night the better. Take eight whites of eggs
and one yolk, and beat them well together; put to it a pint of spring
water: then mix them all, and sweeten it with double-refined sugar
according to your taste. Set it over a chaffing-dish of coals, stirring
it till it is of a proper thickness; then dish it out. Be sure not to
let it boil.
Lemon Cream No 2Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in
small pieces, and put it to the juice. Let it stand two or three hours
closely covered, and, when it has acquired the flavour of the peel, add
to it the whites of five eggs and the yolks of three. Beat them well
with two spoonfuls of orange-flower water; sweeten with double-refined
sugar; strain it; set it over a slow fire, and stir it carefully till it
is as thick as cream; then pour it into glasses.
Lemon Cream No 3Set on the fire three pints of cream; when it is ready to boil, take it
off, and squeeze a lemon into it. Stir it up; hang it up in a cloth,
till the whey has run out; sweeten it to your taste, and serve it up.
Lemon Cream No 4Take the sweetest cream, and squeeze in juice of lemon to your taste:
put it into a churn, and shake it till it rises or ferments. Sweeten it
to your taste, but be sure not to put any sugar before you churn it, for
that will hinder the fermentation.
Lemon Cream No 5Pare two lemons, and squeeze to them the juice of one larger or two
smaller; let it remain some time, and then strain the juice to a pint of
cream, and add the yolks of four eggs beaten and strained; sweeten it,
and stir it over the fire till thick. You may add a little brandy, if
Lemon Cream Without CreamSqueeze three lemons, and put the parings into the juice; cover and let
it remain three hours; beat the yolks of two eggs and the whites of
four; sweeten this; add a little orange-flower water, and put it to the
lemon-juice. Set the whole over a slow fire till it becomes as thick as
cream, and take particular care not to let it boil.
Lemon Cream FrothedMake a pint of cream very sweet, and add the paring of one lemon; let it
just boil; put the juice of one large lemon into a glass or china dish,
and, when the cream is nearly cold, pour it out of a tea-pot upon the
juice, holding it as high as possible. Serve it up.
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