Cream Cakes

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Beat the whites of nine eggs to a stiff froth.
  2. Stir it gently with a spoon until the froth falls.
  3. To every white of an egg, grate the rinds of two lemons.
  4. Shake in gently a spoonful of double-refined sugar sifted fine.
  5. Lay a wet sheet of paper on a tin.
  6. With a spoon, drop the froth in little lumps on the paper, at a small distance from each other.
  7. Sift a good quantity of sugar over them.
  8. Set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise.
  9. As soon as they are coloured, they will be sufficiently cooked.
Original Text
Cream Cakes. BEAT the whites of nine eggs to a stiff froth, stir it gently with a spoon let the froth should fall, and to every white of an egg grate the rinds of two lemons. Shake in gently a spoonful of double-refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it, at a small distance from each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are coloured they will be sufficiently
Notes
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