|½ pounds||Fine white sugar|
|Grated rind of 1/2 a lemon|
1. Beat the whites and yolks of the eggs separately; the whites to be beaten to a very stiff beaten froth and the the well beaten egg yolks added. 2. Sift in the sugar 3. Add the grated rind of half a lemon 4.
Beat in the butter which must be warmed 5. Sift in the flour 6. Bake in nests of small moulds, or small seperate tins. for about 15 to 20 minutes in a quick oven.
This recipe froom 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.
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