suffolk cakes
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| |
| 4 | eggs |
| 1/2 lb. | fine white sugar |
| 1 | grated rind of 1/2 a lemon |
| 1/4 lb. | butter |
| 1/4 lb. | flour |
| |
| beat the whites and yolks of the eggs separately; the whites to be beaten |
| to a very stiff beaten froth and the well beaten egg yolks added. sift in |
| the sugar add the grated rind of half a lemon beat in the butter which |
| must be warmed sift in the flour bake in nests of small moulds, or small |
| separate tins. for about 15 to 20 minutes in a quick oven. |
| |
| this recipe from 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. |
| |
| yield: 1 servings |
| |
| a1 hot food group |
| william barfieldsr |
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| -- |
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| (ID: 78647) Mirror: rec.food.recipes: Tue, Jul 1, 2003 |