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Yolk of 1 egg

A dish that starts with sugar and finishes with piece lemon rind.

Mrs. Raymond Robins.

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 37 ml sugar
  • 1 small piece lemon rind

Steps

  1. Boil rice in a large quantity of boiling water for 20 minutes; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire; beat the yolk of an egg in a little milk and stir in the rice.
  2. Do not set back on the fire. Serve cold.
  3. Pittsburgh Sherbet
  4. Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar. When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.
  5. Lemon Sherbet

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Source

The Suffrage Cook Book (Kleber, L. O., Mrs. [Compiler], pub. domain) — Public domain in the United States