Lemon Biscuits

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Another way
Instructions (15)
  1. Blanch half a pound of sweet almonds in cold water.
  2. Beat the almonds with the whites of six eggs, first whipped up to a froth; put in a little at a time as they rise; the almonds must be very fine.
  3. Then add one pound of double-refined sugar, beaten and sifted.
  4. Put in, by degrees, four ounces of fine flour, dried well and cold again.
  5. Add the yolks of six eggs well beaten.
  6. Add the peels of two large lemons finely grated.
  7. Beat these all together about half an hour.
  8. Put them in tin pans.
  9. Sift on a little sugar.
  10. The oven must be pretty quick, though you keep the door open while you bake them.
Another way
  1. Take three pounds of fine sugar, and wet it with a spoonful and a half of gum-dragon.
  2. Put in the juice of lemons, but make the mass as stiff as you can.
  3. Mix it well, and beat it up with white of eggs.
  4. When beaten very light, put in two grains of musk and a great deal of grated lemon.
  5. Drop the paste into round papers, and bake it.
Original Text
Lemon Biscuits. Blanch half a pound of sweet almonds in cold water; beat them with the whites of six eggs, first whipped up to a froth; put in a little at a time as they rise; the almonds must be very fine. Then add one pound of double-refined sugar, beaten and sifted; put in, by degrees, four ounces of fine flour, dried well and cold again; the yolks of six eggs well beaten; the peels of two large lemons finely grated: beat these all together about half an hour; put them in tin pans; sift on a little sugar. The oven must be pretty quick, though you keep the door open while you bake them. Another way. Take three pounds of fine sugar, and wet it with a spoonful and a half of gum-dragon, and put in the juice of lemons, but make the mass as stiff as you can: mix it well, and beat it up with white of eggs. When beaten very light, put in two grains of musk and a great deal of grated lemon; drop the paste into round papers, and bake it.
Notes
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