(6) Mix with the yolks cf six well-beaten eggs 1,1b. of
caster sugar, the grated rind of one Lemon, amt 2 table-
spoonfuls of orange-11 ower water. Beat well for some
minutes, and then sift in gradually lib. of Hour, the whites |
of the eggs well whisked, and the juice of one Lemon.
Have ready some small buttered cake-tins and when well
mixed pour the mixture in. Bake for about one hour.
(7) Cream together lib. of butter and lib. of caster
sugar; then add live eggs beaten separately, 1 teaspoonful
of bicarbonate of soda, J pint of milk, the juice and
grated rind of one Lemon, and 5 teacupfuls of Hour. Bake
in small greased tins in a moderate oven.
(8) Mix to a smooth paste with a little cream llh of
Hour and 3oz. of caster sugar ; flavour with a little essence
of Lemon, roll the paste out very thin, prick it over with
a biscuit-docker, and cut the cakes out with a moderate-
sized tin biscuit-cutter. Lust a baking-sheet over lightly
with flour, put the cakes on it, and bake them for a fewr
minutes in a moderate oven. When cooked take them
off the baking-tin and leave till cold ; pack them in tin
canisters, and keep till wanted.
(9) Put ‘11b. of butter to warm, cream it with 2Mb. of
crushed loaf sugar, add a flavouring of essence of Lemon,
stir in 4Mb. of dried flour, 2Mb. of finely-minced candied
Lemon-peel, eighteen eggs, and sufficient lukew; rm milk to
make a dough. Form it into cakes, put them in greased
tins, and bake in a moderate oven.
Lemon Cakes, or King Henry's Shoe Strings. -Mix {lb.
of flour smooth with b breakfast-cupful of milk, Hoz,. of
butter, and the strained juice of a Lemon; sweeten to taste
with caster sugar, pour it into a saucepan, and stir over
the fire for ten minutes. Move the saucepan ( ff the fire,
and mix in the beaten yolks of four eggs✪ Lemon-Butter Drops and 2 table-
spoonfuls of blanched and chopped sweet almonds. Let the
mixture get cold, then stir in the well-whisked whites of
three eggs. Spread it out on a buttered baking-tin, about
Mm in thickness, sift it over with caster sugar, and bake
for ten minutes in a slow oven. When cooked, cut the
paste into strips lin. wide, arrange them tastefully on a
dish that has been garnished with a folded napkin or an
ornamental dish-paper (see Fig. 1000), and serve hot or cold.
Lemon Candy. — (1) Boil some clarified sugar to the ball,
flavour with essence of Lemon, and colour it yellow with
Lemons — continued.
a little saffron. Work the sugar against the sides of the
pan with a spatula until it turns white. Oil some tins,
pour the candy in, and leave it till cold.
(2) Mix wrell together 31b. of loaf sugar, broken small,
1 h teaspconfuls of cream of tartar, I h saltspoonfuls of
tart; ric acid, and H teacupfuls of cold water. Stir well
and let it stand for an hour; then put it over a moderate
fire, and when it becomes brittle stir in 1£ teaspconfuls
of essence of Lemon✪ Lemon Candy and pour it out on a buttered slab.
Pull a small quantity of the candy till it is white. Make
the rest into sticks, twisting a little of the white candy
round each stick.
Page 285 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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(6) Mix with the yolks cf six well-beaten eggs 1,1b. of
caster sugar, the grated rind of one Lemon, amt 2 table-
spoonfuls of orange-11 ower water. Beat well for some
minutes, and then sift in gradually lib. of Hour, the whites |
of the eggs well whisked, and the juice of one Lemon.
Have ready some small buttered cake-tins and when well
mixed pour the mixture in. Bake for about one hour.
(7) Cream together lib. of butter and lib. of caster
sugar; then add live eggs beaten separately, 1 teaspoonful
of bicarbonate of soda, J pint of milk, the juice and
grated rind of one Lemon, and 5 teacupfuls of Hour. Bake
in small greased tins in a moderate oven.
(8) Mix to a smooth paste with a little cream llh of
Hour and 3oz. of caster sugar ; flavour with a little essence
of Lemon, roll the paste out very thin, prick it over with
a biscuit-docker, and cut the cakes out with a moderate-
sized tin biscuit-cutter. Lust a baking-sheet over lightly
with flour, put the cakes on it, and bake them for a fewr
minutes in a moderate oven. When cooked take them
off the baking-tin and leave till cold ; pack them in tin
canisters, and keep till wanted.
(9) Put ‘11b. of butter to warm, cream it with 2Mb. of
crushed loaf sugar, add a flavouring of essence of Lemon,
stir in 4Mb. of dried flour, 2Mb. of finely-minced candied
Lemon-peel, eighteen eggs, and sufficient lukew; rm milk to
make a dough. Form it into cakes, put them in greased
tins, and bake in a moderate oven.
Lemon Cakes, or King Henry's Shoe Strings. -Mix {lb.
of flour smooth with b breakfast-cupful of milk, Hoz,. of
butter, and the strained juice of a Lemon; sweeten to taste
with caster sugar, pour it into a saucepan, and stir over
the fire for ten minutes. Move the saucepan ( ff the fire,
and mix in the beaten yolks of four eggs and 2 table-
spoonfuls of blanched and chopped sweet almonds. Let the
mixture get cold, then stir in the well-whisked whites of
three eggs. Spread it out on a buttered baking-tin, about
Mm in thickness, sift it over with caster sugar, and bake
for ten minutes in a slow oven. When cooked, cut the
paste into strips lin. wide, arrange them tastefully on a
dish that has been garnished with a folded napkin or an
ornamental dish-paper (see Fig. 1000), and serve hot or cold.
Lemon Candy. — (1) Boil some clarified sugar to the ball,
flavour with essence of Lemon, and colour it yellow with
Lemons — continued.
a little saffron. Work the sugar against the sides of the
pan with a spatula until it turns white. Oil some tins,
pour the candy in, and leave it till cold.
(2) Mix wrell together 31b. of loaf sugar, broken small,
1 h teaspconfuls of cream of tartar, I h saltspoonfuls of
tart; ric acid, and H teacupfuls of cold water. Stir well
and let it stand for an hour; then put it over a moderate
fire, and when it becomes brittle stir in 1£ teaspconfuls
of essence of Lemon and pour it out on a buttered slab.
Pull a small quantity of the candy till it is white. Make
the rest into sticks, twisting a little of the white candy
round each stick.