Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Grated rind and juice ½ lemon.
  • ½ cup white wine or ¼ cup sherry.
  • cup sugar.
  • 2 eggs.

    Method

    Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.