Almond Cheesecakes

Name: Almond Cheesecakes
Ingredients: four ounces of sweet almonds; four ounces of loaf sugar; four ounces of butter; a tablespoonful of sherry; the yolks of six and the whites of three eggs

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 47. The excerpt below is the record exactly as published.

ALMOND CHEESECAKES Blanch four ounces of sweet almonds. Pound them in a mortar with four ounces of loaf sugar, four ounces of butter, the outer rind of a lemon grated, a tablespoonful of sherry, have your patty pans ready lined with puff* paste. Then beat up the pounded mixture with the yolks of six and the whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.