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English cookbook, 1799
Page 94
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Lemon Cheesecakes - Mrs [Shire?] Take 2 ounces of macaroons, 5 ounces of sugar 6 ounces of Butter, 6 eggs, only 3 of the whites the rind of 2 lemons boiled, & beat to a paste the macaroons must be moistened with a little cream add the juice of the lemons & a little rose water. Lemon Cheesecakes Mix four ounces of sifted sugar and four ounces of Butter and gentley melt it then add the yolks of two and the whites of one eggs the ring of three lemons shred fine and the juice of one and half one savory [bescut?] some blanched almonds pounded three spoonfulls of Brandy mix well and put in paste made as follows eight ounces of flour six ounces of butter two third of which mix with the flour first then wet it with six spoonfuls of water then roll the remainder in and bake them a light brown To Make a Lemon Chees Take the juice of 1 lemon and the rind grated to a large pint of cream boil the ring of one lemon in water till reduced to 2 table spoonfuls with a little isinglass the put all to the cream and wisk it till it becomes thick put it ni a mold or on a sive it is better to make it the day before you want it [quan?] to sweeten it to your taste
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Lemon Cheesecakes - Mrs [Shire?] Take 2 ounces of macaroons, 5 ounces of sugar 6 ounces of Butter, 6 eggs, only 3 of the whites the rind of 2 lemons boiled, & beat to a paste the macaroons must be moistened with a little cream add the juice of the lemons & a little rose water. Lemon Cheesecakes Mix four ounces of sifted sugar and four ounces of Butter and gentley melt it then add the yolks of two and the whites of one eggs the ring of three lemons shred fine and the juice of one and half one savory [bescut?] some blanched almonds pounded three spoonfulls of Brandy mix well and put in paste made as follows eight ounces of flour six ounces of butter two third of which mix with the flour first then wet it with six spoonfuls of water then roll the remainder in and bake them a light brown To Make a Lemon Chees Take the juice of 1 lemon and the rind grated to a large pint of cream boil the ring of one lemon in water till reduced to 2 table spoonfuls with a little isinglass the put all to the cream and wisk it till it becomes thick put it ni a mold or on a sive it is better to make it the day before you want it [quan?] to sweeten it to your taste
Szathmary Culinary Manuscripts and Cookbooks
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