Mrs Beetons Baking Recipes Revisited
Lemon Cake
340g (12oz) Caster Sugar
340g (12oz) Flour
10 Eggs
3 tbsp Orange Flower Water
1 Lemon
Separate the whites from the yolks of the eggs.
Whisk the egg whites to a stiff froth.
Add the orange flower water, the sugar, grated lemon rind and mix well together.
Beat the yolks of the eggs and add them, with the lemon juice, to the whites, etc.
Sift in the flour gradually.
Keep beating the mixture well.
Put it into a buttered mould.
Bake the cake about an hour, or rather longer.
The addition of a little butter, beaten to a cream, we think, would improve this cake.
Time: About 1 hour.
Seasonable at any time.
LEMON CAKE
1764. INGREDIENTS - 10 eggs, 3 tablespoonfuls of orange-flower water, 3/4 lb. of pounded loaf sugar, 1 lemon, 3/4 lb. of flour.
Mode - Separate the whites from the yolks of the eggs whisk the former to a stiff froth; add the orange-flower water, the sugar, grated lemon-rind, and mix these ingredients well together. Then beat the yolks of the eggs, and add them, with the lemon-juice, to the whites, &c.; dredge in the flour gradually; keep beating the mixture well; put it into a buttered mould, and bake the cake about an hour, or rather longer. The addition of a little butter, beaten to a cream, we think, would improve this cake.
Time - About 1 hour.
Average cost, 1s. 4d.
Seasonable at any time.
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