Almond Cheesecakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Blanch the Jordan almonds and apricot or peach kernels in cold water.
  2. Beat them very fine with rose-water and a little sack.
  3. Add the fine powder sugar by degrees, and beat them very light.
  4. Add the best butter just melted, with two or three spoonfuls of sweet thick cream; beat them well again.
  5. Add four eggs, leaving out the whites, beaten as light as possible.
  6. When you have just done beating, put in a little grated nutmeg.
  7. Bake them in a nice short crust.
  8. When they are just going into the oven, grate over them a little fine sugar.
Original Text
Almond Cheesecakes. Take a quarter of a pound of Jordan almonds and twelve or fourteen apricot or peach kernels; blanch them all in cold water, and beat them very fine with rose-water and a little sack. Add a quarter of a pound of fine powder sugar, by degrees, and beat them very light: then put a quarter of a pound of the best butter just melted, with two or three spoonfuls of sweet thick cream; beat them well again. Then, add four eggs, leaving out the whites, beaten as light as possible. When you have just done beating, put a little grated nutmeg. Bake them in a nice short[216] crust; and, when they are just going into the oven, grate over them a little fine sugar.
Notes
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