Wine Soup

Put the yolks of twelve eggs and the whites of six into an enameled saucepan
and beat them thoroughly, pour in one and one-half breakfast cupfuls of water, add
six ounces of loaf sugar, the grated yellow rind and strained juice of a large lemon,
and one and one-half pints of white wine. Whisk the soup over a gentle fire till
frothed and on the point of boiling, then move it off immediately, turn it into a soup
tureen and serve with a plate of small sponge cakes or fancy biscuits. The soup may
be served as soon as ready, as the froth will soon go down.