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Lemon Cream No 1

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







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.











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