Lemon Cream


Take five large Lemons, pare them as thin as possible, steep them all Night in twenty Spoonfuls of Spring-water with the Juice of the Lemons, then strain it through a Jelly-bag into a Silver Sauce-pan if you have one, the Whites of Six Eggs beat well, ten Ounces of double refin’d Sugar, set it over a very slow Charcoal Fire, stir it all the Time one Way, skim it, and when it is as hot as you can bear your Fingers in, pour it into Glasses.