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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 49
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Lemon Creams (Mr Scobell) Take 4 fine Lemons, pare them very thin and cut the peel in small pieces and squeeze the juice on it, Cover it close for about an Hour, that the Juice may taste of the peel then take eight Eggs (leave out four of the yolks) and beat them well and add to your Lemon Juice also a pint of clean water. Sweeten the whole to your taste and strain it through an Hair Sieve then set it over a Strong fire stirring it carefully till it is as thick as you like then put the the cream in your glasses. for three weeks, and strengthen the syrup (if required) for the [greastest?] danger of them spoiling is at [first?] The Syrup is to be quite cold when you put it to your cucumbe
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Lemon Creams (Mr Scobell) Take 4 fine Lemons, pare them very thin and cut the peel in small pieces and squeeze the juice on it, Cover it close for about an Hour, that the Juice may taste of the peel then take eight Eggs (leave out four of the yolks) and beat them well and add to your Lemon Juice also a pint of clean water. Sweeten the whole to your taste and strain it through an Hair Sieve then set it over a Strong fire stirring it carefully till it is as thick as you like then put the the cream in your glasses. for three weeks, and strengthen the syrup (if required) for the [greastest?] danger of them spoiling is at [first?] The Syrup is to be quite cold when you put it to your cucumbe
Szathmary Culinary Manuscripts and Cookbooks
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