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)

4 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

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  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.

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