Lemon Cheese-Cakes
From Home cookery, 1898
The Lemon Cheese-Cake Mixture, if put into jars and covered with vinegar or brandy papers, will keep good for months.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 53. The excerpt below is the record exactly as published.
Lemon Cheese-Cakes, Lump sugar ^ lb. Eggs 3 (well beaten). Butter 2 oz. Lemon rinds and juice ... 2.
Cook this with the app: pantry check, scaling, and the assistant.