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Abigail Wellington Townsend cookbook, circa 1840
Page 7
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To make lemmon creams a pint of spring water and the rind of six lemmons cut small let them steep all night put the juice of 6 lemmons strained & the water the peal was steeped in a skillet with sugar to your taste take 6 eggs leave out 5 whites beat them to a froth stir it to the juice over the fire till it is pretty thick then put it in your glasses
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To make lemmon creams a pint of spring water and the rind of six lemmons cut small let them steep all night put the juice of 6 lemmons strained & the water the peal was steeped in a skillet with sugar to your taste take 6 eggs leave out 5 whites beat them to a froth stir it to the juice over the fire till it is pretty thick then put it in your glasses
Szathmary Culinary Manuscripts and Cookbooks
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