Savoy Biscuits or Cakes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Break the eggs into a basin, separating the whites from the yolks.
  2. Beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour.
  3. Then dredge in the flour gradually.
  4. When the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c.
  5. Beat the mixture well for another 5 minutes.
  6. Draw the mixture along in strips upon thick cartridge paper to the proper size of the biscuit.
  7. Bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them.
Original Text
SAVOY BISCUITS OR CAKES. 1748. INGREDIENTS.—4 eggs, 6 oz. of pounded sugar, the rind of 1 lemon, 6 oz. of flour. Mode.—Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour. Then dredge in the flour gradually, and when the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c.; beat the mixture well for another 5 minutes, then draw it along in strips upon thick cartridge paper to the proper size of the biscuit, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them. These biscuits, or ladies'-fingers, as they are called, are used for making Charlotte russes, and for a variety of fancy sweet dishes. Time.—5 to 8 minutes, in a quick oven. Average cost, 1s. 8d. per lb., or 1/2d. each.
Notes
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