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Riband Wafers

Rub three or four lumps of sugar upon two large fresh lemons until all the yellow part is taken off. Crush the sugar to powder, and make the weight up to one pound. Mix with this three-quarters of a pound of fine flour, and add gradually nine eggs, which have been thoroughly beaten, the yolks and whites first separately and afterwards together. Roll the pastry out till it is as thin as a shilling. Stamp it in rounds the size of the top of a tumbler, lay these upon well-buttered tins, and place in a quick oven. When half baked, take the wafers out, roll them round the finger to the form of a scroll, and return them to the oven to crisp. Time to bake, ten to fifteen minutes.