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Lemon Biscuits
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a dozen and a half biscuits.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 823. The excerpt below is the record exactly as published.
emon Bisctlits. — Rub the rind of a large fresh lemon upon a quarter of a pound of loaf sugar, then crush it to powder. Work three ounces of fresh butter into half a pound of fine flour, add the powdered sugar, and the yolks of three eggs, well beaten. When thoroughly mixed, add last of all the whites of the eggs, whisked to a firm froth ; stir all briskly for two or three minutes, then drop the cakes upon a baking-sheet, a little apart from each other, and bake in a moderate oven. Two or three ounces of currants
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