Take five large lemons and rasp off all the outside; then squeeze the
lemons, and put what you have rasped off into the juice; let it stand
two or three hours, if all night the better. Take eight whites of eggs
and one yolk, and beat them well together; put to it a pint of spring
water: then mix them all, and sweeten it with double-refined sugar
according to your taste. Set it over a chaffing-dish of coals, stirring
it till it is of a proper thickness; then dish it out. Be sure not to
let it boil.