Lemon Curd.
To a pint of cream, when it boils, put in the whites of six eggs, and one lemon and a half; stir it until it comes to a tender curd. Then put it into a holland bag, and let it drain till all the whey is out of it; beat the curd in a mortar with a little sugar; put it in a basin to form; about two or three hours before you use it, turn it out, and pour thick cream and sugar over it.