Whites Of Eggs Recipe

Beat up the whites of twelve eggs with rose-water, some fine grated

lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole.

Boil it in four bladders, tied up in the shape of an egg, till hard;

they will take half an hour. When cold, lay them in a dish; mix half a

pint of good cream, a gill of sack, and half the juice of a Seville

orange; sweeten and mix it well, and pour it over the eggs.

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