1796 Lemon Cream from Amelia Simmons "American Cookery"
Here is the text of the original 1796 recipe: "Take the juice of 4 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.
Ingredients
- 6 egg whites, beaten
- 1 whole egg, beaten
- Juice of 4 lemons
- 1 cup water
- 2 cups sugar
- Rind of 1 lemon
Instructions
- Whisk together egg whites and whole egg.
- Stir in lemon juice.
- Add 1 cup water.
- Stir in sugar.
- Mix well.
- Pour through strainer.
- Add lemon rind.
- Heat over medium to low heat stirring constantly.
- Skim occasionally to remove foam
- Remove from heat before it boils. You will notice the consistency changing.
