Curd for Lemon Cheesecakes

Name: Curd for Lemon Cheesecakes
Ingredients: one pound of powdered sugar; half a pound of butter; the yolks of six eggs; the whites of four; the juice of four lemons; the grated rind of three

From The book of plain cooking, 1904

Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 50. The excerpt below is the record exactly as published.

Curd for Lemon Cheesecakes Dissolve one pound of powdered sugar, then add to it half a pound of butter, the well-beaten yolks of six eggs and the whites of four, the juice of four lemons, and the grated rind of three

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