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Wine Froth, for Dessert

Take the yolks of twelve eggs and a pint of wine, and place them in a deep saucepan on the fire, adding the grated peel of a lemon and sugar to taste. Beat with a whisk till the mixture of the eggs becomes a thick froth, then stir in the whites, which must be beaten to snow. Whisk the froth until it thickness, then pour it into cups or glasses; if into glasses, the froth should first be allowed to cool a little.