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This popular candy was created in 1860s.
From "Directions for Making Cake," Young Housekeeper's Friend, 1864.
Instructions:
Beat the whites of nine fresh eggs to a stiff froth.
To Make cream-cheese filling, cream the sugar and cream cheese together; add remaining ingredients and beat until thick.
Mix egg white mixture with fifteen spoonfuls of fine white sugar and five or six drops of essence of lemon.
Drop mixture on paper with a teaspoon, sift sugar over them, and bake them in a slow oven.