Almond Cheesecakes

Ingredients

• six ounces of almonds
• four ounces of butter
• half a pound of sugar
• six eggs

Method

1. 1

   Beat almonds with rose-water; mix with butter, sugar, and beaten eggs, adding mace and almond flavor; bake in cheesecake-tins lined with puff paste.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 95. The excerpt below is the record exactly as published.

half a pound of sugar anu a pint of water. BoU the water and sugar to a syrup ; then put in the fruit, with some lemon-peel and cloves ; cover, and let them stew gently till the pears look red and are tender. The large baking pears are the sort usually used for this purpose. Any of the common baking pears are very good, when pareu and stewed in a cool oven, with as much water (in which the peel of the pears, some apple parings and cores have been boiled) as will just cover them, allowng two pounds and a half of sugar to a peck of fruit ; cover with a plate that will fit inside the stewpot, and tie a paper over. No. 386. — Dried Pears. Peel half a peck of any kind of large baking pears ; put them in a large jar, with two pounds of sugar and three pints of water ; stew them in a moderate oven tUl tender, but not soft ; then take them out, and let them remain a few days ; boil the syrup again, and pour it upon them ; let them remain a day or two longer; then drain away the syrup, and lay them on dishes or tins,’ to dry in a cool oven. No. 387.— Stewed Pine-Apples Peel the pine-apple rather thickly, leaving no black spot upon it ; make a syrup with half a pound of loaf sugar, broken in pieces and put into a pan with half a pint of water ; cut the pine-apple into round slices, quarter of an inch in thickness ; 166 VEGETARIAN COOKEUV. put them into the syrup, and let them boil ten minutes ; take them out with a colander-spoon ; reduce the syrup till rather thick, and pour it over the pine-apple, and serve cold. No. 388. — Stewed Rhubarb, Cut about half a pound of the small forced rhubarb into pieces half an inch in length ; put it into a pan, with quartet of a pound of powdered sugar and a wine-glassful of water ; set it over the fire, shaking the pan round occasionally ; when quite tender, pour it into a basin, and serve cold. CHEESECAKES AND CUSTARDS. No. 389. — Almond Chee.secakes. Six ounces of almonds, four ounces of butter, half a pound of sugar, and six eggs. Beat the almonds with a little rose-w<ater in a marble mortar ; then mix them with the butter, beaten to a cream, the sugar, finely pounded, and the eggs, well beaten, adding a little powdered mace, and a few drops of almond flavour. Bake iu cheesecake-tins, lined with puff paste. They should only be about half filled. No, 390. — Almond Cheesecakes

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