suffolk cakes
 
4   eggs
1/2 lb.  fine white sugar
1   grated rind of 1/2 a lemon
1/4 lb.  butter
1/4 lb.  flour
 
beat the whites and yolks of the eggs separately; the whites to be beaten 
to a very stiff beaten froth and the well beaten egg yolks added. sift in 
the sugar add the grated rind of half a lemon beat in the butter which 
must be warmed sift in the flour bake in nests of small moulds, or small 
separate tins. for about 15 to 20 minutes in a quick oven. 
 
this recipe from mrs. ansteys recipe book was obtained by her when staying 
with relatives from suffolk before her marriage in 1859. taken from: good 
things in england by florence white. 
 
yield: 1 servings 
 
a1 hot food group 
william barfieldsr 
 
-- 
 
(ID: 78647) Mirror: rec.food.recipes: Tue, Jul 1, 2003


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