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Lemon Cheese Cakes

Name: Lemon Cheese Cakes
Yield: 2 servings
Ingredients: One-fourth pound of butter; yolks of two eggs; white of one; the grated rind and juice of two lemons; one-half pound of loaf sugar

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 112. The excerpt below is the record exactly as published.

LEMON CHEESE CAKES. One-fourth pound of butter, yolks of two eggs and white of one, the grated rind and juice of two lemons, one-half pound of loaf sugar

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