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Classic
Cook Books
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page 192
the same quantity of mountain wine, the juice of two or three lemons, a pint of
rich cream, and as much sugar as will make it pleasantly-flavoured. Beat it with
a whisk, and put it into glasses. This cream will keep eight or ten days.
Lemon Cream.
Take a pint of thick cream, and put to it the yolks of two eggs well beaten,
four ounces of fine sugar, and the thin rind of a lemon; boil it up; then stir
it till almost cold; put the juice of a lemon in a dish or bowl, and pour the
cream upon it, stirring it till quite cold.
Yellow Lemon-cream, without Cream.
Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the
juice on seven ounces of finely-pounded sugar; beat the yolks of nine eggs well;
add the peels and juice beaten together for some time; then strain it through a
flannel into a silver or very nice block-tin sauce-pan; set it over a gentle
fire, and stir it one way till pretty thick, and scalding hot; but not boiling,
or it will curdle. Pour it into jelly-glasses. A few lumps of sugar should be
rubbed hard on the lemons before they are pared, or after, as the peel will be
so thin as not to take all the essence, and the sugar will attract it, and give
a better colour and flavour.
White Lemon-cream
is made the same as the above; only put the whites of the eggs in lieu of the
yolks, whisking it extremely well to froth.
Imperial Cream.
Boil a quart of cream with the thin rind of a lemon, then stir it till nearly
cold; have ready in a dish or bowl that you are to serve in, the juice of three
lemons strained with as much sugar as will sweeten the cream; which pour into
the dish from a large tea-pot, holding it high, and moving it about to mix with
the juice. It should be made at least six hours before it be served, and will be
still better if a day.
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