Tuesday, November 3, 2015

English Lemon Cheese (1939)

  • 6 eggs, well beaten
  • 2 cups sugar
  • 1/2 cup Sunkist lemon juice
  • 1/4 cup butter
Cook over hot water until thick.  Pour into sterilized glasses.  Use as a spread for toast and hot biscuits, or for filling for cakes and tarts.

Also known as lemon butter or lemon curd.

(Origin - "Sunkist Lemons Bring out the Flavor!" by the California Fruit Growers Exchange, 1939.)

More "Lost" Lemon Recipes
German Lemon Coffee Cake (1906)

6 comments:

  1. I've only recently discovered your vintage cookbook recipe blog and I am now fascinated with it. I'm intrigued with your access to the cookbooks you draw from.

    Regards,
    Jerry in Chatham, New Jersey

    ReplyDelete
  2. Thank you, Jerry! I've collected my cookbooks and pamphlets over the past 15 years. I was inspired to do so after inheriting my grandmother's recipe notebook from the 1930s to the 1950s. I have a philosophy behind the recipes I publish here... all are creative, fun, and very rarely use highly processed ingredients. Contrary to public opinion that older American cooking was of bad quality and/or based on immigrant ancestors' recipes, I believe that American cooking has, on the whole, been both delightful and delicious, and distinctively American. Thank you, again, for your thoughtful comment.

    ReplyDelete
  3. I can't wait to try the Tomato Soup Cake with Frosting. I'm inclined that when I do put it together, not to say how it was made. I'm hoping to infuse the recipe a bit:
    http://www.campbells.com/campbell-soup/condensed/tomato-chipotle-and-olive-oil-soup/

    Regards
    Jerry

    ReplyDelete
  4. I can't wait to try the Tomato Soup Cake with Frosting. I'm inclined that when I do put it together, not to say how it was made. I'm hoping to infuse the recipe a bit:
    http://www.campbells.com/campbell-soup/condensed/tomato-chipotle-and-olive-oil-soup/

    Regards
    Jerry

    ReplyDelete
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