To Make Lemon bisket

Item

Title

To Make Lemon bisket

Date

1694/1795

Transcript

To make lemon bisket

half a pound of floure 3 qrters of a pound of suger seared, cut some lemon peill small & mingle with ye floure & suger yn take 7 eggs & 4 of ye whites whick them up with ye juce of a lemon & as your froth riseth mix it with your flour & suger so beat ym a bout an houre yn drop ym on butered papers or plates and bake ym in a gentele oven you must sift some floure & suger on ym be fore thay be set in to ye oven remember that ye egs are all to be bet to froth & so taken of & put in to ye flour

Contributor

Grimm, Stephanie
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.

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