Lemon Or Chocolate Drops Recipe

Take half a pound of fine-sifted double-refined sugar; grate into it the

yellow rind of a fair large lemon; whip the white of an egg to a froth,

with which wet the sugar till it is as stiff as good working paste. Drop

it as you like on paper, with a little sugar first sifted on it; bake in

a very slow oven.



For chocolate drops, grate about an ounce of chocolate as you did of

lemon-peel, which must then be left out.

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