Lemon Caudle Recipe
Take a pint of water, the juice of two lemons, the rind of half a lemon
pared as thin as possible from the white, a blade of mace, and some
bread shred very small; sweeten to your taste. Set the whole on the fire
to boil; when boiled enough, which you will perceive by the bread being
soft, beat three or four eggs well together till they are as thin as
water; then take a little out of the skillet and put to the eggs, and so
proceed till the eggs are hot; then put them to the rest, stirring well
to prevent curdling.
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