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1800s Cooking Tips and Recipes

Lemon Cream Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it—put them both into a quart of water, sweeten it to your taste, add the whites of six eggs, beat to a froth; set it over the fire, and keep stirring until it thickens, but do not let it boil—then pour it in a bowl; when cold, strain it through a sieve, put it on the fire, and add the yelks of the eggs—stir it till quite thick, and serve it in glasses.

Mary Randolph, The Virginia House-Wife, 1824

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