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Lemon Cream Without Cream

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







Squeeze three lemons, and put the parings into the juice; cover and let

it remain three hours; beat the yolks of two eggs and the whites of

four; sweeten this; add a little orange-flower water, and put it to the

lemon-juice. Set the whole over a slow fire till it becomes as thick as

cream, and take particular care not to let it boil.











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