Then stir in eight eggs, one by one, then the juice and rind of one lemon, then one and one-half pound of cottage cheese, then one cup of cream and four spoonfuls of flour.
— from The Hotel St. Francis Cook Book by Victor Hirtzler

Pour over whole one tablespoon of brandy, and juice and rind of one lemon.
— from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Florence Kreisler Greenbaum

I seemed, far away on the horizon, to see just a rim of olive light low down under the edge of the leaden cloud that hung over my head, a prophecy of the restoration of the sun, or at least a witness that somewhere it shone.
— from The Autobiography of Mark Rutherford, Edited by his friend Reuben Shapcott by William Hale White

For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.
— from Lowney's Cook Book Illustrated in Colors by Maria Willett Howard

Banbury Tarts Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one [256] tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.
— from Lowney's Cook Book Illustrated in Colors by Maria Willett Howard

Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted butter, the yolks of four eggs, juice and rind of one lemon and a small cupful of white pounded sugar.
— from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home by Hugo Ziemann