Lemon Cream. No. 2.
Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in small pieces, and put it to the juice. Let it stand two or three hours closely covered, and, when it has acquired the flavour of the peel, add to it the whites of five eggs and the yolks of three. Beat them well with two spoonfuls of orange-flower water; sweeten with double-refined sugar; strain it; set it over a slow fire, and stir it carefully till it is as thick as cream; then pour it into glasses.