Lemon Cheese Cake Mixture

Ingredients

• Jib. of butter
• 21b. of loaf sugar
• the grated rinds of six
• the strained juice of eight Lemons
• a dozen eggs

Method

1. 1

   Melt the butter with the sugar, add the Lemon rinds and juice, then the beaten eggs.

2. 2

   Stir gently over a slow fire until thick.

3. 3

   Pour into jars, cool, cover, and store.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 287. The excerpt below is the record exactly as published.

Jib. of butter. Beat the yolks of five eggs thoroughly, then mix with the above ingredients and beat the whole well together. Butter some small tartlet-tins, line them with puff paste, half fill each with the above mixture, and bake in a moderate oven; they may be served either hot or cold. (8) Mix and gently melt Jib. each of sugar and butter; add the yolks of two eggs and the white of one, the grated rinds of three and the juice of one and a half Lemons, one small Savoy or sponge biscuit, some ground almonds, and 3 table-spoonfuls of brandy. Mix well, and bake in rich paste, either as an open tart or tartlet. Iietnon-Cheese-Cake Mixture. — Put Jib. of butter into a lined saucepan with 21b. of loaf sugar, the grated rinds of six and the strained juice of eight Lemons. Beat a dozen eggs

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