Lemon Sponge, or Moulded Lemon Cream from Modern Cookery for Private Families by Eliza Acton
Infuse in half a pint of cream the very thin rind of one large lemon, or of one and a half of smaller size; or, instead of this, rasp the fruit with the sugar which is to be used for the preparatio...
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Cooking tools:
- Microplane
- Mold
Ingredients
- sugar, 7 oz.
- isinglass, ¾ oz.
- juice of 1½ lemon.
- rind of lemons 2 middling-sized, or 1½ large
- Cream, 1 pint
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