Almond Cheesecakes

Ingredients

• 1 lb. of Sweet Almonds
• a oz. Butter
• 4 Bitter Almonds
• 3 Eggs
• A tablespoonful of Lemon Juice
• 3 oz. Sugar
• The Rind of half a Lemon

Method

1. 1

   Blanch and pound the almonds smoothly in a mortar with a little rose-water.

2. 2

   Stir the sugar and the yolks well, warm the butter slightly, mix with the sugar, eggs, and almonds, then the juice and lemon-peel.

3. 3

   Stir well.

4. 4

   Line some patty tins with puff paste.

5. 5

   Bake twenty minutes in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 11. The excerpt below is the record exactly as published.

3 Eggs. Teaspoonful of mixed Cinnamon ; lib. Butter. NaartjePeel{TangerineOrange), I lb. Sugar. dried and powdered ; and some lib. Flour. Nutmeg. Whisk the eggs (whites and yolks) separately. Stir the butter to a cream ; add dry sifted sugar, then yolks, well whisked, then flour and spices, previously well mixed, and lastly, the whites. Have a well-buttered mould, dusted with fine biscuit j a buttered paper on the top of mould. Bake in moderate oven for two hours. CAKE {PRUSSIAN). (Berg River Recipe.) Ingredients, % Eggs. 250 Sweet Almonds, 1 lb. Flour. 20 Bitter Almonds. I lb. White Sugar. Wineglass of Brandy. Whisk the yolks and whites separately. Blanch and pound the almonds. Beat the yolks and sugar together ; then the whites ; add flour, and lastly, almonds. Bake one hour and a half. Vety good cake. CAKE {QUEEN). Ingredients. I lb. Butter. 10 Eggs. I tablespoonful Orange-flower WatCT. ij lb. of Flour. I lb. White Sugar. 4 lb- Almonds. Beat butter to a cream ; add orange-flower water ; then the sugar (pounded), the eggs beaten very light, a pound and a half of finest flour. Beat all well together; add half a pound of blanched almonds. Butter tins ; line with paper ; put in the mixture an inch and a half deep. Bake in a quick oven one hour. •7 C] CAKE (SILVER— SODA— SPONGE). CAKE {RICE).—See ^. /y^ CAKE {SILVER). Ingredients, 2 cups of Flour. Whites of 4 Eggs. J cup of Butter. 1 teaspoon Cream of Taitar. ij cup of Sugar. I teaspoon Soda. i cup Milk. 20 drops Essence of Almonds. Made the same 4s Golden Cake ; can be made at the same time. CAKE (SODA). (Mrs. Myburgh's Recipe.] Ingredients, t lb. Flour. Teaspoon of Soda. 4 lb. Sugar. Teaspoon of Cream of Tartar. i lb. Butter. Some Lemon Peel (grated), or 3 Eggs. Cinnamon. 4 lb. Curranti. i pint of Milk. First rub sugar and butter well together. Mix the soda, etc., dry with the flour and currants ; then rub that with butter and sugar ; lastly, add the pint of milk. Put into the oven immediately, and bake an hour and a quarter; Very good and cluap. CAKE (SPONGE). (Mrs. Van der ByL) Ingredients. '° ^ge?- , . , . ^ The Rind of a Lemon (grated) The weight of 9 egg« m Sugar. and the Juice, i lb. of Flour. Whisk the whites and yolks separately. Crush the sugar ; whisk it with the whites ; then add the flour and lastly, the yolks. Just before putting in the oven, add the juice of the lemon. Put into a well-buttered mould, dusted with fine biscuit. Bake in a moderate oven with a paper over it. This makes a very large cake, or two small ones. 28 CAKE (TIPSY)— CAKES— CHARLOTTE RUSSE. fC CAKE {TIPSY). Ingredients. Six Sponge Biscuits. ao Almonds (blanched), a wineglasses of Vanderhum. J lb. of Apricot Jam. I pint rich Custard. Soak the sponge biscuits in the Vanderhum {see Liqueur, Vanderhum) ; garnish them all over with •almonds cut in spikes ; arrange them in a pyramid shape in a glass dish, with some marmalade, or any preserve you like, between. Pour over the whole a pint of good custard. {See CuSTARD.) A nice supper dish. CAKES. See Scones, Tea Cakes, Veal Cake, Macaroons, " Obletjes," "Honing Koek," " Scraps," Apple Cake, Icing for Cakes, Tart (Dutch Potato), Tart (Walnut), and Cake (Rice), p. 44. CAULIFLOWER.— See Grated Chebse and Cauliflower. CHARLOTTE RUSSE. Ingredients. Some Savoy Biscuits. Some Vanilla. I pint of good Cream. i oz of Loaf Sugar, I oz. of Isinglass. A large slice of Sponge Cakk 3 dessertspoonfuls of Vanderhum or s Egg. Cura(oa. Take as many Savoy biscuits as will line the inside of your mould, which must be buttered, lightly moistening the edges of each with the beaten white of an egg, to make them hold together, and place them upright all round the sides of the mould, slightly over each other, or sufficiently close to prevent the cream from escaping. At the bottom of the mould arrange your biscuits in a star or rosette, taking care it is well covered ; then set it in the oven to dry. Whisk the cream with the Vanderhum {see LIQUEUR, Vanderhum), isinglass (dis- solved), and loaf sugar to taste. When sufficiently firm fill the inside of the Charlotte Russe, and place over it a slice of sponge cake. Set it in a cool place or in ice, and when cold cover it with cream ; ornament with chocolates, "hundreds and thousands," crystallised cherries, etc 29 C] CHEESECAKES (ALMOND)— CHEESE-STRAWS. CHEESECAKES {ALMOND). Ingredienti. \ lb. of Sweet Almondi. a oz. Butter. 4 Bitter Almonds. The Rind of half a Lemon. 3 Eggs, A tablespoonful of Lemon Juio& 3 oz. Sugar

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