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Lemon Cream No 5

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







Pare two lemons, and squeeze to them the juice of one larger or two

smaller; let it remain some time, and then strain the juice to a pint of

cream, and add the yolks of four eggs beaten and strained; sweeten it,

and stir it over the fire till thick. You may add a little brandy, if

agreeable.











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