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 1796 COOKBOOK >  SYLLABUBS >  Lemon Cream >

Recipes from American Cookery
 by Amelia Simmons (1796)

SYLLABUBS

Lemon Cream

Take the juice of four large lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peal of one lemon, when it is very hot, but not to boil; take out the lemon peal and pour it into china dishes.

 

 

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