vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cheesecakes
From Consult me, 1902
Serves 2
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 142. The excerpt below is the record exactly as published.
1 oz. of almonds well beaten, two spoonfuls of rose-water, and two of sherry wine; add 6 ozs. of cur- rants. Line the moulds with light paste, pour the mixture into each, and bake in a slow oven from 15 minutes. CHEESECAKES, ALMOND. — Almonds, 4 ozs., blanch and beat them with a little orange-flower water ; add the yolks of eight eggs, the rind of a lemon grated, % lb. of melted butter, and sugar to taste ; lay thin puff paste at the bottom of the tins ; and little slips across. Add 6 bitter almonds. CHEESECAKE
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.