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Julian Booker Thompson recipe and travel book, 1898
Page 54
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Lemon Butter 1 1/2 cups sugar whites of 3 eggs and yolk of one beaten 1/2 cup butter grate the yellow off two lemons Then squeeze in juice and mix all and cook 20 minutes by setting the basin containing it into a pan of boiling water. Nice for tarts. Orange Ice Cream. Mix the following in a double boiler: The juices of five large oranges, one and three-fourths cupfuls of powdered sugar, yolks of eight eggs, the usual "pinch of salt," three cupfuls of cream. Stir over a fire a few minutes only, strain and freeze.
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Lemon Butter 1 1/2 cups sugar whites of 3 eggs and yolk of one beaten 1/2 cup butter grate the yellow off two lemons Then squeeze in juice and mix all and cook 20 minutes by setting the basin containing it into a pan of boiling water. Nice for tarts. Orange Ice Cream. Mix the following in a double boiler: The juices of five large oranges, one and three-fourths cupfuls of powdered sugar, yolks of eight eggs, the usual "pinch of salt," three cupfuls of cream. Stir over a fire a few minutes only, strain and freeze.
Szathmary Culinary Manuscripts and Cookbooks
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