Lemon Cream Recipe

Pare four fresh lemons very thin, so as to get none of the white part.

Soak the rinds twelve hours in half a pint of cold water, then add the

juice of the lemons, and half a pint more of cold water. Beat to a froth

the whites of eight eggs, and the yelks of three--strain the lemon-juice

and water, mix it with the eggs--set the whole on a few coals, sweeten

it with double refined sugar, stir it till it grows thick, then take it

from the fire, stir it till cold--serve it up in glasses.

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