Egg Cream
2 Eggs.
2 Tablespoons of sugar.
Juice and grated rind of half a lemon.
Separate the yolks of the eggs from the whites, and beat them with the sugar in a bowl until both are well mixed. Then put in the lemon-juice and rind, and place the bowl in a dish of boiling water on the fire. Stir slowly until the mixture begins to thicken; then add the beaten whites of the eggs and stir for two minutes, or until the whole resembles very thick cream; then remove it from the fire, pour into a small pudding-dish, and set it away to cool. Serve in small pretty china cups, or small glass dishes, for a mid-afternoon lunch or for tea.