Lemon Creams

Ingredients

1/2 pint of water, the juice of 2 lemons and peel of 1, 3 eggs well beaten, and 6 oz. loaf sugar.

Method

Put the water, lemon peel, and sugar in a saucepan over the fire, and stir till the sugar is dissolved. Strain through a coarse muslin, and stand aside till cold; then add the lemon juice and eggs, return the mixture to the saucepan, and stir until it thickens; continue stirring until cool, and pour into custard glasses.

Rhenish Cream

Ingredients

1 oz, gelatine, soaked in cold water, 1 pint of boiling water, yolks of six eggs, juica and thin rind of two lemons, 1/2 pint of sherry or other light wine, sugar to taste.

Method

Pour the boiling water on to the soaked gelatine; beat the yolks of the eggs, add the lemon rind and juice, then the wine and sugar; stir the whole into the gelatine and water, gently boil until it thickens; strain into a basin; stir till nearly cold before putting it into the mould.