Lemon-Butter Drops

Ingredients

• the yolks of four eggs
• 8oz. of granulated sugar
• 1 teacupful of water
• the whites
• 1 breakfast-cupful of flour
• caster sugar

Method

1. 1

   Separate the yolks and whites of four eggs; whisk the yolks with 8oz. of sugar and 1 teacupful of water for ten minutes.

2. 2

   Whip the whites to a stiff froth.

3. 3

   Mix 1 breakfast-cupful of flour with the yolks, stir in the whites, and squeeze out in round drops on paper.

4. 4

   Sprinkle with caster sugar and bake in a moderate oven.

5. 5

   Join drops in pairs with Lemon-butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 284. The excerpt below is the record exactly as published.

Lemon-Butter Drops. -Separate the yolks and whites of four eggs; put 8oz. of granulated sugar and 1 teacupful of water with the yolks, and whisk them with an egg- whisk for ten minutes; then whip the whites to a stiff froth. Mix 1 breakfast-cupful of flour with the yolks, and when quite smooth stir in the whites ; 1 11 a biscuit-forcer with the preparation, squeeze it out in round drops on sheets of paper, sprinkle caster sugar over, and bake in a moderate oven. When cooked, take the drops off the paper, and join them together in pairs with Lemon-butter. Lemon-Butter Sauce. Put 1 table-spoonful of cornflour and 2 table-spoonfuls of caster sugar into a saucepan ; grate in the rind of one Lemon, mix them, then stir in 4 pint of boiling water, the juice of half a Lemon, and a small lump of butter; add gradually the beaten yolks of two eggs, stir it over the fire for a minute or two, taking care the eggs do not curdle. This sauce can be served with puddings, or, with the whipped white of an egg added, can lie used to fill paste-lined patty-pans for tarts or cheese cakes. Lemon Cake. — (1) Beat 4lb. of caster sugar together with the yolks of six eggs; when smooth, add the whites, previously whisked to a stiff froth, then stir in gradually 7 table-spoonfuls of flour and the grated peel of one large Lemon. Line a cake-tin with buttered paper, pour the mixture in, and bake for one hour in a moderate oven. (2) Beat the yolks of eighteen and the whites of twelve eggs separately for half-an-hour, then mix them together, and stir in gradually Jib. of flour that has been well dried, 14lb. of caster sugar, and the grated peel of four Lemons. Beat 1 ilb. of butter to a creamy consistence, stir all to- gether, and continue beating for a short time ; mix with the Fig. 1059. Lemon-Cake Moulds (Mathews and Son). preparation 1 wineglassful of brandy, pour it into a mould (see Fig. lOofh lined with buttered paper, and bake for an- hour-and-a-half in a moderate oven. For details respecting Culinary Processes, Utensils, Sauces, Jec., referred to, see under their special heads. THE ENCYCLOPEDIA OP PRACTICAL COOKERY. 839 Lemons — continued. (3) Beat {lb. of butter together with fib. of caster sugar, ami when of a creamy consistency mix with it five eggs, the yolks and whites beaten separately, the juice anil grated rind of one Lemon, and 1 teacupful of milk. Mix 1 teaspoonful of bicarbonate of soda with 5 teacupfuls of flour, then mix it with the eggs, Oic. Turn all into buttered shallow baking-tins, anil bake in a model ate oven. (4) Beat {jib. of butter till creamy, then mix with it {lb. of caster sugar and ten eggs; when all are beaten to a stiff froth, stir in the grated rinds of two Lemons, Mb. of Hour, and 2 wineglassfuls of brandy. Mix till quite smooth, pour all into small buttered moulds, and bake in a moderate oven. Take them out of the moulds when done. (5) Rub {lb. of butter in lib. of Hour, and add lib. of caster sugar, the grated rinds of two Lemons and four eggs. Mix well together, roll the paste out rather thin, cut into rounds with a cutter about the size of a penny, butter a baking-slieet, put the rounds on, and bake in a moderate oven. (6) Mix with the yolks cf six well-beaten eggs 1,1b. of caster sugar, the grated rind of one Lemon, amt 2 table- spoonfuls of orange-11 ower water. Beat well for some minutes, and then sift in gradually lib. of Hour, the whites | of the eggs well whisked, and the juice of one Lemon. Have ready some small buttered cake-tins and when well mixed pour the mixture in. Bake for about one hour. (7) Cream together lib. of butter and lib. of caster sugar; then add live eggs beaten separately, 1 teaspoonful of bicarbonate of soda, J pint of milk, the juice and grated rind of one Lemon, and 5 teacupfuls of Hour. Bake in small greased tins in a moderate oven. (8) Mix to a smooth paste with a little cream llh of Hour and 3oz. of caster sugar ; flavour with a little essence of Lemon, roll the paste out very thin, prick it over with a biscuit-docker, and cut the cakes out with a moderate- sized tin biscuit-cutter. Lust a baking-sheet over lightly with flour, put the cakes on it, and bake them for a fewr minutes in a moderate oven. When cooked take them off the baking-tin and leave till cold ; pack them in tin canisters, and keep till wanted. (9) Put ‘11b. of butter to warm, cream it with 2Mb. of crushed loaf sugar, add a flavouring of essence of Lemon, stir in 4Mb. of dried flour, 2Mb. of finely-minced candied Lemon-peel, eighteen eggs, and sufficient lukew; rm milk to make a dough. Form it into cakes, put them in greased tins, and bake in a moderate oven. Lemon Cakes, or King Henry's Shoe Strings. -Mix {lb. of flour smooth with b breakfast-cupful of milk, Hoz,. of butter, and the strained juice of a Lemon; sweeten to taste with caster sugar, pour it into a saucepan, and stir over the fire for ten minutes. Move the saucepan ( ff the fire, and mix in the beaten yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.