Ingredients
4 oz. castor sugar
3 eggs, separated
5 oz. flour
1/2 lemon rind finely grated
For dusting
sugar
Directions
Separate the yolks of eggs from the whites, put the latter into a clean dry basin or copper egg-bowl, add a pinch of salt, and whisk to a stiff froth.
Cream the yolks and sugar together in a basin, stir over a vessel of boiling water until it begins to thicken, then move, and whisk again until the mixture is completely cold.
Now mix in the lemon rind, the stiff white of eggs and the flour.
Put the mixture in a forcing bag with a plain tube, and force out some rounds or oblongs of even size, and shape on to a well-buttered and floured baking tin, about an inch apart, dredge with sugar, and bake in a moderate oven for fifteen minutes.
Notes
The recipe in this entry was taken from "Luncheon and Dinner Sweets; Including Ice Making" by James B. Herndon, Jr.. The cookbook was published in 1924 in London by War, Lock & Col. Photo: Mary Melfi
|
