Boston Cream (a Summer Drink) Recipe

MRS. W. FRASER.



Make a syrup of four pounds of white sugar, with four quarts of water;

boil; when cold add four ounces of tartaric acid, one and one half ounce

of essence of lemon, and the whites of six eggs beaten to a stiff froth;

bottle. A wineglass of the cream to a tumbler of water, with sufficient

carbonate of soda to make it effervesce.

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