Cheese Cake Mixture (for keeping)

Ingredients

• 2 lemons
• 1 lb. of sugar
• yolks of eggs
• 1 lb. of butter

Method

1. 1

   Rub off the rind of two lemons on half a pound of sugar, squeeze the juice of three lemons on the sugar, add the yolks of four eggs and a quarter of a pound of butter.

2. 2

   Mix all together, pour into a jar, stand in a saucepan of water, stir the whole time and boil till the consistency of cream.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 33. The excerpt below is the record exactly as published.

Cheese Cake Mixture (for keeping). For Two Dozen Cheese Cakes. — 2 lemons ; | lb. of suo-ar ; ; yolks of eggs ; J lb. of butter. ° 1 1 Eub off the rind of two lemons on balf a pound of 1 oaf sugar, tbe juice of three squeezed on the sugar, j hae yolks of four eggs, a quarter of a pound of butter. Ilix all together, pour into a jar, stand in a saucepan 'if water, stir the whole time and boil till the cou- iisteucy of cream. Will keep a month, and can be i'.sed either for large open tarts or for smaller ones 'I'aked in patty pans. Rice Blanc Mange. For Eight or Ten Persons. — ^ lb. of rice (ground) ; 1:1 b:.int of milk ; 2 ozs. of sugar ; 3 drops of wanilla ; | lb. of [{pricot jam. A quarter of a pound of ground rice mixed with a quarter of a pint of milk. Boil a pint of milk with liUgar to taste, pour while boiling into the rice, then ■)oil the whole twenty minutes, stirring all the time ; t,dd a few drops of vanilla. Pour into a mould, serve vith apricot jam. Yellow Lemon Cream (without cream). For Eight Persons. — 4 lemons; 9 ozs. of sugar; q ?gg3- Eub a few lumps of sugar on four lemons before paring them ; pare very thin and put the rind into iiaK a pint of water. Squeeze the juice on seven ounces of finely pounded sugar ; beat the yolks of oix eggs well; add the peel and juice, and beat t ;ogether some time. Strain through a fianijel into a 78 SAVOURIES AND SWEETS. block tin saucepan, set over a gentle fire and stir onei way until pretty thick ; it must not quite boil or iti will curdle. Pour into jelly glasses and serve cold. : f Pistachio Cream. i Fob. Six Pebsons. — 4 ozs. of pistachio nuts ; 1 gill of roseji water ; 1 pint of cream ; sugar to taste. i t Blanch four ounces of pistachio nuts, beat them> fine with a little rose water, add the paste to a pintf of cream, sweeten to taste ; let it just boil, and puti into jelly glasses. Orange Butter Pyramids. | Fob Eight ob Ten Pebsons. — 6 eggs; 2 ozs. of sugar;! 3 ozs. of butter ; 2 ozs. of almonds; 1 gill of orange flower jl water; 1 gill of orange juice. | Boil the eggs hard, beat them in a mortar with the! sugar, three ounces of butter, and two ounces of1 blanched almonds beaten to a paste ; moisten with i orange juice and a little orange flower water. Euh ' through a colander. Pile up lightly on sweet bis- cuits made as follows : — [ Sugar Cakes. Fob Eight Pebsons. — 1 lb. of flour; J lb., of loaf sugar; ^ lb. of butter

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