Almond Cheesecakes

Name: Almond Cheesecakes
Ingredients: a good handful or more of almonds; the yolks of two hard eggs; the yolks of six eggs, the whites of three; half a pound of butter; sugar to your taste

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 38. The excerpt below is the record exactly as published.

Almond Cheesecakes: — Take a good handful or more of almonds, blanch Early Receipts. 12 1 them in warm water, and throw them in cold ; pound them fine, and in the pounding put a little sack or orange-flower-water to keep them from oiling ; then put to your almonds the yolks of two hard eggs, and beat them to- gether : beat the yolks of six eggs, the whites of three, and mix with your almonds, and half a pound of butter melted, and sugar to your taste

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