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This refreshing dessert is not as thick as a modern pudding, and can be sipped or eaten with a spoon. For a lighter alternative without the egg yolks, try a clear lemon cream, made with the juice of two lemons, a cup of sugar, 4 egg whites and a cup of water, heated until thick.
Take and pare the rind of a Seville orange very fine, and squeeze the juice of four oranges; put them into a stew –pan, with half a pint of water, and half a pound of fine sugar, beat the whites of five eggs and mix into it, and set them on a slow fire; stir it one way till it grows thick and white, strain it through a gauze, and stir it till cold; then beat the yolks of five eggs very fine, and put into your pan with the cream; stir it over a gentle fire till it is ready to boil; then put in your glasses.