White Lemon Cream
450g (1lb) Caster Sugar
150ml (¼ pint) Spring Water
4 Lemons, juice
4 Egg Whites
Orange Flower Water
Place the caster sugar and water into a saucepan over a medium heat and stir until dissolved.
Add the lemon juice.
Add the well beaten egg whites and re-heat.
Stir constantly but do not allow to boil.
Strain through a fine cloth or muslin.
Return to the saucepan adding the orange flower water.
Keep stirring until it thickens, but do not allow it to boil.
Strain into glasses or bowls.
To make white Lemon Cream
Take a jill of spring water and a pound of fine sugar, set it over a fire till the sugar and water be dissolv'd, then put the juice of four good lemons to your sugar and water, the whites of four eggs well beat, set it on the fire again, and keep it stirring one way till it just simmers and does not boil, strain it thro' a fine cloth, then put it on the fire again, adding to it a spoonful of orange-flower water, stir it till it thickens on a slow fire, then strain into basons or glasses for your use; do not let it boil, if you do it will curdle.
English Housewifry - 1764
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