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Red Wine Custard

Mix together in a bowl half a pint of good thick cream, half a pound of white sugar, the juice of three lemons and the grated peel of one, with half a pint of red wine. Let it all remain covered for twelve hours; then beat it well with a whisk till it froths; let it stand a quarter of an hour longer that the froth may be firm, take it off with a slice, and put it into cups or a deep dish. To be eaten with fancy biscuits.