Mrs Beetons Baking Recipes Revisited
Lemon Biscuits
565g (1lb 4oz) Flour
340g (12oz) Sugar
170g (6oz) Butter
25g (1oz) Lemon Peel
4 Eggs
1 tbsp Lemon Juice
Rub the butter into the flour.
Stir in the sugar and very finely minced lemon peel and when thoroughly mixed, add the well whisked eggs and the lemon juice.
Beat the mixture well for a minute or two.
Drop it from a spoon on to a buttered tin, about 5cm (2 inches) apart, as the biscuits will spread when they get warm.
Place the tin in the oven.
Bake to a pale brown for 15 to 20 minutes.
Time: 15 to 20 minutes.
Seasonable at any time.
LEMON BISCUITS
1743. INGREDIENTS - 1-1/4 lb. of flour, 3/4 lb. of loaf sugar, 6 oz. of fresh butter, 4 eggs, 1 oz. of lemon-peel, 2 dessertspoonfuls of lemon-juice.
Mode - Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes.
Time - 15 to 20 minutes.
Average cost, 1s. 6d.
Seasonable at any time.
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