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Lemon Cream Sauce

A historical recipe from Secrets of Making Frozen Desserts at Home, by Anonymous.

A historical recipe

Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious, by Anonymous. Project Gutenberg eBook #64685.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Secrets of Making Frozen Desserts at Home, by Anonymous. Digitised by Project Gutenberg, eBook #64685 (https://www.gutenberg.org/ebooks/64685). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 cup heavy cream 1 egg white ⅛ tsp.
  2. nutmeg 6 tbs.
  3. confectioners’ sugar 1 tbs.
  4. lemon juice ⅛ tsp.
  5. salt Whip cream and white of egg, add sugar, lemon juice, nutmeg, and salt.
  6. Serve over any flavor of ice cream or sherbets.