Domestic recipes

Lemon Cream

Take a pint of thick cream, & put to it the yolks of two eggs well beaten, four ounces of fine sugar, and the rind of a Lemon; boil it up, then stir it till almost cold, put the juice of a Lemon in a dish, or bowl, and pour the cream upon it stirring it till quite cold. -

Snow Cream

Put to a quart of cream the whites of three eggs well beaten; four spoonful of sweet Wine sugar to your taste, and a bit of lemon peel, whip it to a froth, remove the peel and serve it in a dish.

Lemon Sponge

One oz of Isinglass, 1 pint of Water, 1/2 a lb of sugar and the rind of one lemon, put these to stew for half an hour then strain them through a lawn sieve. When nearly cold add the juice of 3 lemons and the white of an Egg: when quite cold whisk it in a cool place till it is white and thick, then put it into Moulds dipped in cold Water - Miss Barley

Corporation Cakes -

half a pound of flour, half a pound of butter half a pound sugar and a quarter of a pound of currants, one ounce of candid lemon, three Eggs, one cup of brandy, one nutmeg and a little mace.

To make biscuits

Beat five eggs very well, then put to them one pound of sugar sifted, one pound of flour and few carraway seeds, bake them in rather a quick oven - beat the Eggs and Sugar very well -

Parsons Cakes

4 oz of Sugar 4 oz of butter 4 oz of Flour and a little rose water - half a pound of flour six oz of sugar 2 Eggs, the rind of a lemon and a few Almonds - roll them in sugar and bake them in a quick oven, 3 oz of butter to be beaten in with a spoon -

Snap Gingerbread

One lb of Treacle 1 lb of coarse sugar half a pound of butter, warm them over the fire: then add a lb of flour 1 1/2 oz of ginger the rind of a lemon grated - it will keep in paste many weeks - Miss Wright 1829 -

Lemon Cheese-cakes

The peel of two large lemons grated, and the juice of one 12 yolks of eggs and 8 Whites melt half a pound of butter 4 spoonful of cream stir it over the fire to thicken it take it off when cold and fill your tins -

A Rice Cake

Half a pound of Butter Do ground Rice Do Loaf sugar Do currants 5 Eggs [Just?] beat the Eggs an half of the sugar and butter to be worked to a cream then add the eggs, work that well with a little Brandy, and then put in the Rice and a little lemon peel or any seasoning you choose, then put in the currants, bake it in a tin and with butter'd paper bake it nearly an hour.

German Puffs -

Blanch about a quarter of a pound of the best Jourdan Almonds, chop them very small, put to them the yolks of 14 Eggs and the whites of two well beaten: fine sugar sufficient to sweeten: a quarter of a pint of cream and a quarter of a pound of Butter made just warm enough to melt the butter which pour to the Almonds [etc?] stirring it well to which add half a Gill of Madeira: Butter some small mince pie tins well, pour the above & bake in a quick oven about 10 minutes, send them to table with wine sauce as hot as possible - Lawrence cook of Downing Coll. Cam.