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Lemon Syllabub

Strain the juice of five lemons over the rind of two. Add half a pound of loaf sugar, and let it remain for an hour or two. Add a pint of thick cream and half a pint of sherry or raisin wine, strain it, then whisk until the mixture is well frothed. Pour the syllabub into glasses, and let it stand ten or twelve hours before being served. Time, thirty or forty minutes to whisk the syllabub. Probable cost, exclusive of the sherry, 2s. 3d. Sufficient for a dozen glasses.