From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!
Melt half a pound of butter by setting it in a basin
floating in hot water, and gradually mix with it the beaten
yolks of eight eggs and whites of four. Sweeten with
finely-pounded sugar, and season with the grate of a lemon
and a little nutmeg. Bake in a dish with an ornamented
paste border; and when ready, stick slices of citron or
candied orange-peel round the edges.