Mrs Beetons Baking Recipes Revisited
Savoy Biscuits or Cakes
170g (6oz) Flour
170g (6oz) Caster Sugar
4 Eggs
1 Lemon, rind only
Break the eggs into a basin, separating the whites from the yolks.
Beat the yolks well, mix with the sugar and grated lemon rind and beat together for 15 minutes.
Sift in the flour gradually and whisk the egg whites to a solid froth, stir them to the mixture.
Beat the mixture well for another 5 minutes.
Place it in strips on thick cartridge paper to the desired size of the biscuit.
Bake in rather a hot oven.
Watch them carefully, as they are soon done and a few seconds over the proper time will scorch and spoil them.
These biscuits, or ladies’ fingers, as they are called, are used for making Charlotte russes and for a variety of fancy sweet dishes.
Time: 5 to 8 minutes, in a quick oven.
SAVOY BISCUITS OR CAKES
1748. INGREDIENTS - 4 eggs, 6 oz. of pounded sugar, the rind of 1 lemon, 6 oz. of flour.
Mode - Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour. Then dredge in the flour gradually, and when the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c.; beat the mixture well for another 5 minutes, then draw it along in strips upon thick cartridge paper to the proper size of the biscuit, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them. These biscuits, or ladies’-fingers, as they are called, are used for making Charlotte russes, and for a variety of fancy sweet dishes.
Time - 5 to 8 minutes, in a quick oven.
Average cost, 1s. 8d. per lb., or 1/2d. each.
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