Lemon Jelly Recipe

Put the juice of four lemons, and the rind pared as thin as possible,

into a pint of spring water, and let it stand for half an hour. Take the

whites of five eggs; sweeten, and strain through a flannel bag. Set it

over a slow fire, and stir it one way till it begins to thicken. You may

then put it in glasses or dishes, and colour with turmeric.

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