Recipe or source entry
Lemons Filled with Jelly or Cream
Proceed to empty the lemons in the manner indicated for oranges, and fill them with different coloured jelly, or cream, or blanc-manger; when set firm, cut them up in quarters, and dish them up in a similar style.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter24/filedl-lemons.html- Legacy revision
8531e8373e9b- Source checksum
31e6362eccfe56a404dc1efa3cbb41bae2449e04f66c109f11230f9ac3e74a56- Legacy text checksum
eb6725127b47748463f7132620c0b10d862f865f11dc41f7895e96a6ca576952
Cite this page
Lemons Filled with Jelly or Cream. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter24/filedl-lemons.html