Lemon Cheesecakes (No. 41)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

the rind of three lemons ↝ Lemon, raw [Citrus fruits]
the juice of two lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
three sponge biscuits
six ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
four ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
puff paste
two or three slices of candied lemon-peel, cut thin ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (3)

Grate the rind of three lemons, and take the juice of two lemons, and mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, a little grated nutmeg and pounded cinnamon, half a gill of cream, and three eggs well beaten.
Work them with the hand, and fill the pans, which must be sheeted as in the last receipt with puff paste.
Lay two or three slices of candied lemon-peel, cut thin, upon the top.

Original Text

Lemon Cheesecakes.—(No. 41.)

Grate the rind of three, and take the juice of two lemons, and mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, a little grated nutmeg and pounded cinnamon, half a gill of cream, and three eggs well beaten; work them with the hand, and fill the pans, which must be sheeted as in the last receipt with puff paste, and lay two or three slices of candied lemon-peel, cut thin, upon the top.

Notes

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