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Savoy Biscuits, Cold

Take a little more than half a pound of very fine dry flour, one pound of very dry pounded sugar, and fourteen or fifteen eggs, very fresh; if the eggs are large, fourteen are sufficient. Rasp over the sugar the peel of two lemons or oranges and let it dry; then have two vessels, one for the whites and one for the yolks; break the eggs one by one, and be particular in smelling them, as one bad one will spoil all; put the dry sugar with the yolks, and work them together with two new wooden spoons; next whip the whites very firm, and, to prevent them turning, put with them a small pinch of calcined alum; when the whites are very firm, take half to mix with the yolks; then put all together, put the flour into a hair sieve, and sift it over the eggs; mix gently with the whites, then butter a mould, and powder it over with fine sugar; put the biscuit into the mould a little at a time. Put some ashes on a baking-dish, and put the mould over this in the oven; the heat must be moderate. About one hour is requisite to bake this biscuit, and it must not be moved till it is quite done.