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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 9
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weight upon it again to press out the fat, let it stand till it is cold then pare & wipe it, & serve it up. Lemon Creams The juice of 5 Lemons the rinds of 3 & mince them very small, steep it in ye Juice 1/2 an hour then take the whites of 8 Eggs the yolks of 4 Eggs beat them well with half a pint of water sweeten it to your taste and strain it all together set it on a soft Fire & stir it till it is as thick as good Cream; put it into ye cups & let it stand till cold
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weight upon it again to press out the fat, let it stand till it is cold then pare & wipe it, & serve it up. Lemon Creams The juice of 5 Lemons the rinds of 3 & mince them very small, steep it in ye Juice 1/2 an hour then take the whites of 8 Eggs the yolks of 4 Eggs beat them well with half a pint of water sweeten it to your taste and strain it all together set it on a soft Fire & stir it till it is as thick as good Cream; put it into ye cups & let it stand till cold
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