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Simple Lemon Cream Cooking Recipe

Below is the quick and easy cooking recipe for Lemon Cream.

Pare four fresh lemons very thin, so as to get none of the white part. Soak the rinds twelve hours in half a pint of cold water, then add the juice of the lemons, and half a pint more of cold water. Beat to a froth the whites of eight eggs, and the yelks of three—strain the lemon-juice and water, mix it with the eggs—set the whole on a few coals, sweeten it with double refined sugar, stir it till it grows thick, then take it from the fire, stir it till cold—serve the Lemon Cream it up in glasses.

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