Hoopskirts

Lemon Biscuits (Cookies) Lemon Biscuits (cookies) both rounded and flattened Today's recipe for a light little cookie comes to us from Mrs. Beeton 's Book of Household Management of 1861 (London). The Original  Recipe LEMON BISCUITS 1743.    INGREDIENTS – 1–1/4 lb. of flour, 3/4 lb. of loaf sugar, 6 oz. of fresh butter, 4 eggs, 1 oz. of lemon-peel, 2 dessertspoonfuls of lemon-juice. Mode .—Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes. Time —15 to 20 minutes.  Average cost , 1s. 6d. Seasonable  at any time. The Met...

Chocolate Cream Historical Food Fortnightly Challenge #2 - Culinary Vices! The Challenge :   Culinary Vices (January 15 - January 28)   Some foods are really, really naughty. Globs of butter, lashings of sugar and syrup, decadent chocolate and wine. Bring out your naughty, indecorous side with foods associated with all the bad things, in the best ways. Being a child of the twentieth century, I know what I consider to be decadent (chocolate!  whipped cream!  rich creaminess!) and being a student of the nineteenth century, I know that my tastes do not necessarily align with theirs.  Many of their desserts are not as sweet and naturally, few rely on refrigeration - I do qualify "few," because there are desserts, such as ice cream, which require chilling. Boiled puddings there are aplenty on both shores of the Atlantic Ocean, as well as cakes like our fruit and pound cakes.   Mrs. Isabella Beeton That type of dessert didn't strike me as...