| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1/2 |
lb |
Fine white sugar |
|
|
Grated rind of 1/2 a lemon |
| 1/4 |
lb |
Butter |
| 1/4 |
lb |
Flour |
INSTRUCTIONS
1. Beat the whites and yolks of the eggs separately; the whites to be
beaten to a very stiff beaten froth and the the well beaten egg yolks
added. 2. Sift in the sugar 3. Add the grated rind of half a lemon 4. Beat
in the butter which must be warmed 5. Sift in the flour 6. Bake in nests of
small moulds, or small seperate tins. for about 15 to 20 minutes in a quick
oven.
This recipe froom mrs Ansteys recipe book was obtained by her when staying
with relatives from Suffolk before her marriage in 1859.
Taken from: Good things in England by Florence White.
Posted to MealMaster Recipes List, Digest #156
Date: Wed, 5 Jun 1996 22:30:52 +0100 (BST)
From: Matt Johnston <M.D.Johnston@bradford.ac.uk>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”