White Lemon Cream (1)

Rub, with some lumps of loaf sugar, the rinds of six lemons, and grate off the remainder; squeeze and strain the juice, and add the grated peel and sugar, with three-quarters of a pound of pounded loaf sugar; put to this a quart of rich cream, and whisk it till very thick. The following day, soak five or six sponge biscuits in white wine, and put over them the cream.

White Lemon Cream (2)

Boil the thin peel of two lemons in a pint of cream; strain, and thicken it with the well-beaten yolks of three, and whites of four eggs; sweeten it with pounded loaf sugar, stir it till nearly cold, and put it into glasses.