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Lemon Caudle

(Confectionary.) - (The Lady's Own Cookery Book)







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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