Weinschaumsuppe

• 1 pint of sparkling Moselle
• 1 pint of water, the chopped peal of ½

Put the eggs in a saucepan and beat to a cream with the sugar. Add the lemon juice, the finely chooped peel, 1 teaspoon of flour, the water and wine. Simmer on a slow fire, beating continuously, but do not let the soup boil. When hot, remove the lemon peel, and serve. It should be li