The CWI Cookbook

 1/2 c. cream
2-3 macaroons, pounded
Almonds, pounded
Lemon peel, grated
Yolks of 8 eggs
Whites of 3 eggs
Fried bread
Sugar

Put a glass of thick cream, some sugar, two or three macaroons pounded, with a few almonds, a little grated lemon; give them a boil; then add the yolks of eight and the whites of three eggs, beat the whole up over a slow fire; and lay on very thin slices of fried bread; sprinkle sugar over, and serve.

From The Cook’s Own Book by “A Boston Housewife” (Mrs. N. K. M. Lee) Boston 1832

Comment: We are honestly not sure if this was intended as a dessert, a breakfast item, or perhaps a light course for a supper or tea. It almost resembles a fancy French toast, or perhaps scrambled eggs on toast, but then again the use of sugar and crushed cookies tilts us the other way. We suggest you try it whenever you think it might be appropriate, while we go lie down as we are dizzy from all the tilting.