Lemon Drops
450g (1lb) Caster Sugar
3 Egg Whites
1 Lemon
Rose Water
Yellow Food Colouring (Optional)
Whisk the egg whites until stiff.
Whisk in the sugar, grated lemon rind and lemon juice (to taste), also add a few drops of food colouring (if used).
Keep whisking for 30 minutes.
Place drops of the mixture onto a baking sheet which has a layer of greaseproof (or rice) paper has been added.
Bake in a slow oven.
To make Lemon Drops
Take a pound of loaf sugar, beat and sift it very fine, grate the rind of a lemon and put into your sugar; take the whites of three eggs and wisk them to a froth, squeeze in some lemon to your taste, beat them for half an hour, and drop them on white paper; be sure you let the paper be very dry, and sift a little fine sugar on the paper before you drop them.
If you would have them yellow, take a pennyworth of gumbouge, steep it in some rose-water, mix to it some whites of eggs and a little sugar, so drop them, and bake them in a slow oven.
English Housewifry - 1764
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