Wine Soup

A tart, frothy mixture of white wine and lemon served over sponge cake or fancy biscuits is sure to impress.

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.