Transcribe
Translate
American cookbook, ca. 1850
Page 32
More information
digital collection
archival collection guide
transcription tips
32 Almond Cheesecakes Beat a pound of Almonds, in a little Rose Water, then put in sixteen Eggs leaving out half the Whites, the Rinds of two Lemons, a pound of fine Sugar very well pounded, beat it all together for an Hour, then add one pound of clarified Butter, when cold and the Juice of one Lemon NB Half this quantity is quite sufficient Curd Cheesecakes To a pound and half of cheese-Curd, put two ounces of Butter, beat all in a Mortar, 'till it looks like Butter, then add a quarter of a pound of Almonds, beat with Orange Flower Water, a pound of sugar, eight Eggs, half the Whites, a little Mace beat fine, and a little Cream, and beat alltogether and put them in Puff Paste. NB a Quarter of an Hour in a quick Oven bakes them.
Saving...
prev
next
32 Almond Cheesecakes Beat a pound of Almonds, in a little Rose Water, then put in sixteen Eggs leaving out half the Whites, the Rinds of two Lemons, a pound of fine Sugar very well pounded, beat it all together for an Hour, then add one pound of clarified Butter, when cold and the Juice of one Lemon NB Half this quantity is quite sufficient Curd Cheesecakes To a pound and half of cheese-Curd, put two ounces of Butter, beat all in a Mortar, 'till it looks like Butter, then add a quarter of a pound of Almonds, beat with Orange Flower Water, a pound of sugar, eight Eggs, half the Whites, a little Mace beat fine, and a little Cream, and beat alltogether and put them in Puff Paste. NB a Quarter of an Hour in a quick Oven bakes them.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
