Almond Cheesecakes (No. 43)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Blanch six ounces of sweet, and half an ounce of bitter almonds.
  2. Let them lie half an hour in a drying stove, or before the fire.
  3. Pound them very fine in a mortar, with two table-spoonfuls of rose or orange-flower water, to prevent them from oiling.
  4. Set into a stew-pan half a pound of fresh butter.
  5. Set it in a warm place, and cream it very smooth with the hand.
  6. Add the creamed butter to the almonds, with six ounces of sifted loaf sugar, a little grated lemon-peel, some good cream, and four eggs.
  7. Rub all well together with the pestle.
  8. Cover a patty-pan with puff paste.
  9. Fill in the mixture.
  10. Ornament it with slices of candied lemon-peel and almonds split.
  11. Bake it half an hour in a brisk oven.
Original Text
Almond Cheesecakes.—(No. 43.) Blanch six ounces of sweet, and half an ounce of bitter almonds; let them lie half an hour in a drying stove, or before the fire; pound them very fine in a mortar, with two table-spoonfuls of rose or orange-flower water, to prevent them from oiling; set into a stew-pan half a pound of fresh butter; set it in a warm place, and cream it very smooth with the hand, and add it to the almonds, with six ounces of sifted loaf sugar, a little grated lemon-peel, some good cream, and four eggs; rub all well together with the pestle; cover a patty-pan with puff paste; fill in the mixture; ornament it with slices of candied lemon-peel and almonds split, and bake it half an hour in a brisk oven.
Notes
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