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Solid Syllabub

Rub five or six lumps of sugar upon the rind of two large fresh lemons till the yellow part is taken off, then add a little more sugar to make up the weight to half a pound. Crush this to powder, put it into a bowl, and strain upon it the juice of the lemons. Add a pint of sherry or raisin wine, and a pint of double cream, that is, cream that has stood for twenty-four hours. Whisk the mixture till it is a solid froth, and lay it on a muslin sieve. Leave it for twelve hours, then serve in glasses. Time to froth the syllabub, an hour or more. Probable cost, 3s. 6d.