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Lemon Drops
Eggs
Historic

Hard-dried meringues with lemon, made by dropping the mixture onto paper (Moxon 1764)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

322. To make LEMON DROPS.
Take a pound of loaf sugar, beat and sift it very fine, grate the rind of a lemon and put into your sugar; take the whites of three eggs and wisk them to a froth, squeeze in some lemon to your taste, beat them for half an hour, and drop them on white paper; be sure you let the paper be very dry, and sift a little fine sugar on the paper before you drop them. If you would have them yellow, take a pennyworth of gumbouge, steep it in some rose-water, mix to it some whites of eggs and a little sugar, so drop them, and bake them in a slow oven.




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