Almond Cheesecakes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Lay the Jordan almonds in cold water all night.
  2. The next morning blanch them into cold water, then take them out, and dry them in a clean cloth.
  3. Beat the almonds very fine in a little orange-flower water.
  4. Beat the eggs and strain them, leaving out four whites.
  5. Beat the white sugar with a little beaten mace well together in a marble mortar.
  6. Melt the butter.
  7. Add the melted butter, grated lemon-peel to the mortar with the other ingredients.
  8. Mix all well together.
  9. Fill your petty-pans.
Original Text
To make Almond Cheesecakes. TAKE half a pound of Jordan almonds and lay them in cold water all night; the next morning blanch them into cold water, then take them out, and dry them in a clean cloth, beat them very fine in a little orange-flower water, then take six eggs, leave out four whites, beat them and strain them, then half a pound of white sugar, with a little beaten mace; beat them well together in a marble mortar, take ten ounces of good fresh but- ter, melt it, a little grated lemon-peel, and put them in the mortar with the other ingredients; mix all well together, and fill your petty-pans.
Notes
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