Water, 2 quarts,
Sugar, 6 pounds,
Eggs (shells and whites only), 2.
Scrub well 6 of the lemons, and chip off the thin yellow rind. Pour over this 1 pint of water and steep for an hour and then drain. Add 3 pints more of water, and the sugar, and put over the fire. When the sugar is dissolved, add the shells of the eggs, and also the whites, beaten to a froth, and stir until the scum rises and the syrup is clear.
Remove all the scum, add the strained juice of all the 18 lemons. Bring to the boiling point, skim, and bottle securely.