Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 drops essence of lemon
- 49 voil
- 9 eggs
- 8 ozs
- 4 ozs
- 4 lbs
- 2 lbs
Directions
voil. Rub the butter in the flour, make a bay, put in the sugar in powder with the eggs and voil, make the whole into a dough of moderate consistence ; break it well and let it be quite clear and smooth ; roll out a quarter of an inch thick, cut out with an oval cutter, or one in the form of an oak-leaf, dock them in the centre, lay them on a tray in rows, cover them with a damp cloth. Have a copper on the fire boiling, throw them into the water one at a time face upwards, and after they have risen to the top be careful to turn each biscuit face upper- most. Let them remain this way for two or three minutes for the edges to turn up. When ready take a skimmer and throw them into a pail of cold water. When they have been in the water for about an hour put them in a sieve to strain, and bake on buttered tins in a moderate oven. When baked they should be placed in the drying stove for a few hours.
97. — Premium Drops.
i lb. butter, i lb. sugar, 9 eggs, 1 lb. rice-flour, £ oz. voil, 1 lb. flour, 4 drops essence of lemon. Proceed the same as for Queen’s Drops. The batter, however, will be found a good deal stiffer. This makes a nice drop when well got up.
98. — German Wafers.
8 ozs. sugar, 8 ozs. eggs, 4 ozs. flour, 1 oz. butter. Put the flour in a small basin, rub in the butter and add eggs and sugar ; have the tins well greased, and drop the batter on them with a spoon in pieces a little larger than a penny. Bake in a cool oven. When baked form into the shape of a cone, dip each edge in white of egg, and then each end in coloured sugar. They make a nice show for a window.
99.— Crimp, or Honeycomb Biscuits.
4 lbs. flour, 2 lbs. sugar, 1 lb. butter, 9 eggs, i oz. voil. Rub the butter in with the flour, make a bay, add the sugar, eggs