LEMON CAKES a second Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

whites of ten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three spoonfuls of rose or orange-flower water ↝ Water, tap [Tap water]
one pound of loaf sugar beat and sifted ↝ Sugar, NFS [Sugars and honey]
the yellow rind of a lemon grated into it ↝ Lemon, raw [Citrus fruits]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
the yolks of ten eggs beat smooth ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Beat the whites of ten eggs with a whisk for an hour, with three spoonfuls of rose or orange-flower water.
Put in one pound of loaf sugar beat and sifted, with the yellow rind of a lemon grated into it.
When it is well mixed put in the juice of half a lemon and the yolks of ten eggs beat smooth.
Just before you put it into the oven stir in three quarters of a pound of flour.
Butter your pan.
Bake it in a moderate oven for one hour.

Original Text

To make LEMON CAKES a second Way.
BEAT the whites of ten eggs with a whisk for an hour, with three spoonfuls of rose or orange-flower water, then put in one pound of loaf sugar beat and sifted, with the yellow rind of a lemon grated into it; when it is well mixed put in the juice of half a lemon and the yolks of ten eggs beat smooth, and just before you put it into the oven stir in three quarters of a pound of flour; butter your pan, and one hour will bake it in a moderate oven.

Notes

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