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Cheesecakes, Orange
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four dozen cheesecakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 343. The excerpt below is the record exactly as published.
the peel of two large lemons with half a pound of loaf sugar. "Whisk six eggs thoroughly, add the sugar pounded, and the juice of one lemon. Melt half a pound of butter in a saucepan, with five tablo-spoonfuls of cream, add the other in- gredients, and stir the mixture over the fire until it begins to thicken. "Wlien cold, fill the tartlet tins, previously lined with good puff paste, a little more than half full, and bake them in a quick oven for fifteen or twenty minutes. Probable cost, 2d. each. Suthcient for four dozen clicesecakes. Cheesecakes, Orange
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