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English cookbook, 1700
Page 52a
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To make Lemon Cream Take a poringer of rain water then put to it the whites of three eggs & the yolks of 2 being strain'd & not beaten a bove two or three times, then slice a Lemon rind & add & put to it, sweeten it wth suger to your tast, sett it upon a jentle fire constantly stiring it till it be thick, when it's cold serve it up
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To make Lemon Cream Take a poringer of rain water then put to it the whites of three eggs & the yolks of 2 being strain'd & not beaten a bove two or three times, then slice a Lemon rind & add & put to it, sweeten it wth suger to your tast, sett it upon a jentle fire constantly stiring it till it be thick, when it's cold serve it up
Szathmary Culinary Manuscripts and Cookbooks
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