Shana and Natalie's Victorian Recipes
Beat the whites of 9 fresh eggs to a stiff froth
Mix the eggs with 15 spoonfuls of fine white sugar
To this mixture, add 5 or 6 drops of lemon
Drop them on wax paper or a cookie tray, bake slowly on low heat in an oven
1 cup sifted flour
1 cup granulated sugar
1/2 large lemon- juice only
Rind of a lemon
Beat egg whites to stiff froth
Add sugar, beat well
Beat egg yolks, add to mixture
Add the juice and lemon rind
Lightly stir in flour
Bake on medium heat in an oven
1 cup sugar
2 large eggs
1/2 cup lemon juice
1/4 cup butter
Whisk suge and eggs until blended
Sift in lemon juice
Put mixture into large saucepan, cook over medium-low for20 minutes. Stir to keep from boiling
When mixture is thick, remove from heat and stir butter in until melted
Pour mixture in bowl, cover and refrigerate for at least 4 hours. Lemon curd will thicken as it cools
2 cups flour
1 Tbs baking powder
2 Tbs sugar
1/2 ts salt
6 Tbs butter
1/2 cup buttermilk
1 (beaten) egg
Mix dry ingrdients, add butter to mix until crumbly.
Add buttermilk until dough is sticky, do not overmix.
Flour a tabletop or other flat surface and pour out dough. Shape scones.
Pleace on ungreased baking sheet and brush with egg for shine.
Bake at 425 degrees for 10 to 20 minutes or until light brown.
6 eggs, seperated
Lemon rind, finely grated
6 oz. sugar
Juice of lemon
6 oz. flour
Beat whites and yolks of eggs seperately. Stiff froth.
To yolks- add finely ground lemon rind and sugar. Beat 15 minutes.
Lightly shake flour into mixture.
Add egg whites and lemon juice, beat in.
Pour mixture into pans immediately, back for 60 minutes on medium temperature.
2 tsp yeast
1 tsp sugar
1/4 cup warm water
1/3 cup milk
1 egg, lightly beaten
4 Tbs butter, melted
1 cup flour
1/2 tsp salt
Mix yeast and sugar, add water and let stand until foamy.
Stir in milk, egg and butter.
Add flour and salt, mix until well blended.
Cover with a damp towl and let sit in a warm place for about 45 minutes, or until volume almost doubled.
Brush 3-inch flan rings and bottom of heavy frying pan with the rest of the melted butter.
Heat over low flam and put 2 Tbs batter in each ring.
Cook until holes on top disappear.
Remove rings and turn crumpets.
Cook 2 minutes, until lightly browned.
Serve with warm jam.
1 cup butter
4 cups flour
1 cup granulated sugar
1/3 cup molasses
1/2 tsp lemon extract
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
Cream butter, add 1 cup of the flour, plus sugar, molasses, egg, lemon, cinnamon, ginger, cloves, baking soda and salt.Mix well.
Stir in remaining flour until well blended.
Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees, and scooping with a teaspoon roll dough into little balls.
Place balls 2 inches apart on ungreased cookie sheet.
Flatten slightly with the bottom of a glass dipped in sugar.
Back for 11 minutes, let stand for 30 seconds before removing to place on cooling rack.
Cool completely and store.
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