flavor with lemon

20 examples (0.03 sec)
  • Flavor with lemon and beat all together for three minutes. Cited from Favorite Dishes, by Carrie V. Shuman
  • If you wish to have it flavored with lemon, boil some peel with the milk. Cited from Domestic Cookery, by Elizabeth E. Lea
  • The pudding must be turned out of the basin, and a sweet sauce flavored with lemon and brandy is a fine addition. Cited from The Jewish Manual, by Judith Cohen Montefiore
  • When hard, serve with a custard flavored with lemon. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • The custard may be flavored with lemon, orange or rose.
  • Eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
  • Serve with the yellow half in the bottom of the dish, and the white part piled on top covered with whipped cream flavored with lemon or vanilla. Cited from Science in the Kitchen, by Mrs. E. E. Kellogg
  • Serve with a dressing of fruit juice or whipped cream slightly sweetened and flavored with lemon. Cited from Science in the Kitchen, by Mrs. E. E. Kellogg
  • Flavor with lemon, or vanilla, or raspberry, or to suit your taste. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
  • Beat 3 whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Cited from 365 Foreign Dishes, by Unknown Author
  • The meringue may be flavored with lemon or dotted with bits of colored sugar. Cited from Science in the Kitchen, by Mrs. E. E. Kellogg
  • Then add the milk, flour, baking-powder, and the beaten whites of the eggs; flavor with lemon. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • When cold, spread over the apples; whip the whites to a stiff froth, flavor with lemon, and pile irregularly upon the top. Cited from Science in the Kitchen, by Mrs. E. E. Kellogg
  • Whip the whites of the egg, flavor with lemon and place on the custard. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
  • PRESERVED TOMATOES -- One pound of sugar to one pound of ripe tomatoes boiled down; flavor with lemon. Cited from Burroughs' Encyclopaedia, 1889, by Barkham Burroughs
  • The dough may be flavored with lemon or orange zest or rum.
  • If you wish a meringue on the top, beat up the whites of four eggs with four tablespoonfuls of sugar; flavor with lemon or vanilla, spread over the top and brown slightly in the oven. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
  • Flavor with lemon or vanilla, pour into baked crust and spread over top the beaten white of 1 egg to which has been added tablespoon sugar and brown in oven. Cited from Mary at the Farm and Book of Recipes. . ., by Edith M. Thomas
  • Cooked prunes -- seeded and flavored with lemon juice -- make palatable sandwiches, especially when brown bread is used or a few chopped nuts are added. Cited from School and Home Cooking, by Carlotta C. Greer
  • Flavor with lemon or vanilla and bake in three layers. Cited from Joe Tilden's Recipes for Epicures, by Joe Tilden