Beat well together a quart of thick cream and the yolks of eight
eggs. Then gradually beat in half a pound of powdered loaf-sugar,
and the grated rind of three large lemons. Put the mixture into a
porcelain skillet, and set it on hot coals till it comes to a
boil; then take it off, and stir it till nearly cold. Squeeze the
juice of the lemons into a bowl; pour the cream upon it, and
continue to stir it till quite cold. You may serve it up in a
glass bowl, in glass cups, or in jelly glasses. Eat it with tarts
or sweetmeats.