Pare off very thin the yellow rind of four large lemons, And lay
it in the bottom of a deep dish. Squeeze the juice of the lemons
into a large bowl containing a pint of white wine, and sweeten it
with half a pound of powdered loaf-sugar Then, by degrees, mix in
a quart of cream. Pour the whole into the dish in which you have
laid the lemon-peel, and let the mixture stand untouched for three
hours. Then beat it with rods to a stiff froth, (first taking out
the lemon-peel,) and having put into each of your glasses a table-spoonful
or more of fruit jelly, heap the syllabub upon it so as
to stand up high at the top. This syllabub, if it can be kept in a
cold place, may be made the day before you want to use it.