Lemon Cheese-Cakes

Name: Lemon Cheese-Cakes
Ingredients: the peel of two lemons; half a pound of sugar; the yolk of six eggs; one-half pound of butter

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 73. The excerpt below is the record exactly as published.

LEMON GHEESE-GAKES. Boil the peel of two lemons until tender, and pound them. Take half a pound of sugar, the yolk of six eggs, and one-half pound of butter

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