From the pages of Godey’s Lady’s Book to your table…
Quart of peeled, cut, and inch-long pieces
Pint of cream
Stick of cinnamon
Small piece of lemon-peel
Sugar to taste
For egg yolks
A little flour
Boil rhubarb. Pulp the rhubarb through a sieve, sweeten with sugar to taste, and let stand to cool.
Put a pint of cream into a stew-pan and season with cinnamon stick, lemon peel, cloves, coriander-seeds, and sugar. Boil for ten minutes.
Beat up egg yolks and a little flour.
Stir into the cream and let boil, stirring the whole time.
Remove from heat and let stand alone until cold.
Mix the fruit and cream together.
Add grated nutmeg.
6 oranges, peeled and sliced
Layer the sliced oranges in a dessert dish, sprinkling powdered sugar over every layer.
Add Madeira wine and sprinkle with white sugar right before serving,
Four lemons sugar
Four teacups sugar
Six eggs (split into yolks and whites)
Two teacups milk
Four tablespoons cornstarch
Grate the four lemons, squeeze their juice, and then chip their pulp very fine.
Add four teacups of sugar, egg yokes, milk, and cornstarch.
Bake in a pie crust.
Meanwhile, beat the egg whites with 6 tablespoons of sugar into a froth.
Once the pies are baked, put the froth over them.
Set in the over for five minutes (to make a meringue.)
Image and Recipe Credits: Godey’s Lady’s Book.