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Wine Custard

Rub off the zest of a lemon on six ounces of sugar; beat eighteen eggs to froth with half a table-spoonful of flour--potato flour, if it is at hand--a quart of wine, and a cupful of orange-flower water. Set the mixture on the fire, and keep stirring it till it froths. Pour the custard into cups or bowls, and serve with macaroons.