(seq. 21)

17

LEMON CREAM

Take four Lemons & pare them very thin, put into half a pint of
Water, let them Stand twelve Hours then Squeeze the juice of four Lemons
to the peals, Strain it & put half a pint of Water to it then take the whites
of eight Eggs and the yolks of three beat them very well with four Spoonfulls of
rose water or two of Orange flour Water, put the water & juice of Lemons
to the Eggs, & Sweeten it to your taste with refin'd Sugar then Strain
it & set it over a Slow fire Stirring it all the while, and when it is
grown thick take it of the fire & Stir it till it is cool then put it into Glasses

Ditto

Take the pairing of four large, or Six Small Lemons & Steep them in a
pint of Water all night, the next moring take Six eggs with the whites
beat very well & the juice of the Lemons Strain'd & put into the Water
and Sweeten the whole to your taste, then Strain it all off into a
Silver Tankard & put it upon a chaffing dish of coals & keep it
Stirring till it is as thick as Cream.