Lemon Cheesecakes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Cheesecake filling

four ounces of sifted lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yelks of two and the white of one egg ↝ Egg, whole, raw [Eggs and omelets]
the white of one egg ↝ Egg, white only, raw [Eggs and omelets]
the rind of three lemons shred fine ↝ Lemon, raw [Citrus fruits]
the juice of one and a half ↝ Lemon juice, raw [Fruits and Fruit Juices]
one Savoy biscuit ↝ Cabbage, savoy, raw [Vegetables and Vegetable Products]
some blanched almonds pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
three spoonfuls of brandy ↝ Brandy [Liquor and cocktails]

Paste for crust

eight ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six spoonfuls of water ↝ Water, tap [Tap water]

Instructions (5)

Mix four ounces of sifted lump sugar, and four ounces of butter, and gently melt it.
Then add the yelks of two and the white of one egg, the rind of three lemons shred fine, and the juice of one and a half; one Savoy biscuit, some blanched almonds pounded, and three spoonfuls of brandy.
Mix well, and put in paste made as follows:
For the paste: mix eight ounces of flour with two thirds of the six ounces of butter first.
Wet it with six spoonfuls of water, and roll the remainder of the butter in.

Original Text

Lemon Cheesecakes.

Mix four ounces of sifted lump sugar, and four ounces of butter, and gently melt it; then add the yelks of two and the white of one egg, the rind of three lemons shred fine, and the juice of one and a half; one Savoy biscuit, some blanched almonds pounded, and three spoonfuls of brandy. Mix well, and put in paste made as follows: eight ounces of flour, six ounces of butter; two thirds of which mix with the flour first; then wet it with six spoonfuls of water, and roll the remainder in.

Notes

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