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Lemon Mixture for Puddings

Pare as thin as possible the rinds of four large lemons and mince them fine; squeeze the juice out of half a dozen lemons and strain it. Put one-half pound of butter into a saucepan to melt, then put in the peel and juice with two pounds of loaf sugar, the beaten whites of eight and the yolks of twelve eggs, stir the mixture over a very slow fire until thick; then pour it into a jar, mix in one wineglassful of whisky or brandy, cover with the parchment and tie down tightly.