|Jar of honey||1 Pound|
|Egg||4 , separated|
Separate the white from the yolk of the eggs and then mix the egg yolks with the liquid honey.
(If the honey is 'set' and thick, stand the jar on a piece of wood in warm to hot water until it liquefies.) Cook on a very low heat, stirring all the time, or preferably in a double boiler, until the mixture thickens like a custard.
Remove from the stove and let it cool.
Whisk the egg whites until stiff and fold into the mixture.
Pour into either individual dishes, or one dish, and chill.
It should be left for several hours before serving.