Cheese-Cakes, Lemon or Orange
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 217. The excerpt below is the record exactly as published.
Cheese-Cakes, Lemon or Orange. Grate the rind of three lemons, and sijueeze their juice over three sponge biscuits soaked in a glass of cream. Add to this four ounces of fresh butter, four of fine sugar, and three eggs well beaten. Season with cinnamon and nutmeg. Mix all these ingredients thoroughly, and bake in small pans lined with a light thin paste. Lay a few long thin slices of candied lemon-peel uj)on the toj). Another ^Vay. Take a largo lemon or Seville orange, grate the rind, squeeze the juice, and sweeten to taste with ponnded lump sugar ; a c[uarter of a pound of clarified butter put in when the thickness of cream, five eggs — only three whites ; one tablespoonful of brandy ; mix well together ; have good puff-paste
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