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New England cookbook, 1855-1934
Page 72
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Lemon Cream. Fifteen spoonsful of water, half a pd of loaf sugar, six eggs, the juice of eight large lemons, strain the whole through guaze, put it into a Bell metal skillet over coals, as it becomes hot, throw in the rind of your lemons, stir it all the time while heating, remove it when you find the consistency suits as you will find as the heat increases it. Whipt Syllabub Take one & a quarter pound of loaf sugar, & squeeze upon it the juice of 3 lemons add a pint of white wine, mix it well & pour in one quart of thick cream, the parings of the lemons soak in the wine & let remain in while beating. If you please may put in the whites of three eggs to the wine & sugar before you add the cream. - Sauce Beat as for hard sauce 1/2 cup butter and one cup of sugar till very light. Flavor with lemon or to taste, 15 minutes before serving Set the bowl in a pan of hot water on the stove and stir till hot. It will rise in a white foam on top.-
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Lemon Cream. Fifteen spoonsful of water, half a pd of loaf sugar, six eggs, the juice of eight large lemons, strain the whole through guaze, put it into a Bell metal skillet over coals, as it becomes hot, throw in the rind of your lemons, stir it all the time while heating, remove it when you find the consistency suits as you will find as the heat increases it. Whipt Syllabub Take one & a quarter pound of loaf sugar, & squeeze upon it the juice of 3 lemons add a pint of white wine, mix it well & pour in one quart of thick cream, the parings of the lemons soak in the wine & let remain in while beating. If you please may put in the whites of three eggs to the wine & sugar before you add the cream. - Sauce Beat as for hard sauce 1/2 cup butter and one cup of sugar till very light. Flavor with lemon or to taste, 15 minutes before serving Set the bowl in a pan of hot water on the stove and stir till hot. It will rise in a white foam on top.-
Szathmary Culinary Manuscripts and Cookbooks
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