Lemon Puffs

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Put a pound of sifted loaf sugar in a bowl with the juice of two lemons, and beat them together.
  2. Whisk the white of an egg to a very high froth.
  3. Add the whisked egg white to the mixture and whisk it for twenty minutes.
  4. Add the rind of three lemons grated very fine and three eggs, mixing all well together.
  5. Sift sugar over wafer paper.
  6. Drop the mixture on the wafer paper in small quantities.
  7. Bake them in a moderately heated oven.
Original Text
Lemon Puffs. Put a pound of sifted loaf sugar in a bowl with the juice of two lemons, and beat them together; then whisk the[296] white of an egg to a very high froth, add it to the mixture, and whisk it for twenty minutes; after which put to it the rind of three lemons grated very fine and three eggs, mixing all well together. Sift sugar over wafer paper, drop on it the mixture in small quantities, and bake them in a moderately heated oven.
Notes
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