Lemon Cakes

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Beat the yolks of twelve eggs for half an hour.
  2. Add a pound and a half of sugar, beat and sifted.
  3. Whisk it well until it rises in bubbles.
  4. Beat the whites to a strong froth.
  5. Whisk the whites well with your sugar and yolks.
  6. Beat in fourteen ounces of flour.
  7. Add the rinds of two lemons, grated.
  8. Bake in buttered tin moulds or coffins.
  9. They require a hot oven; the mouth must not be stopped.
  10. When you put them into the oven, dust them with sugar.
  11. They will take half an hour baking.
Original Text
BEAT the yolks of twelve eggs half an hour, put in a pound and a half of sugar beat and sifted, whisk it well till you see it rise in bubbles, beat the whites to a strong froth, whisk them well with your sugar and yolks, beat in fourteen ounces of flour, with the rinds of two lemons grated, bake them in tin moulds buttered, or coffins; they require a hot oven, the mouth must not be stopped; when you put them into the oven dust them with sugar; they will take half an hour baking.
Notes
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