Lemon Cheese Cakes

Name: Lemon Cheese Cakes
Ingredients: a quarter of a pound of butter; one pound of castor sugar; the grated rind and juice of four good lemons; the yolks of six eggs and the whites of four

From The handy dictionary of cookery, 1890

The mixture can be baked in the pastry or not, according to taste.

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 60. The excerpt below is the record exactly as published.

Lemon Cheese Cakes. Bake some puff pastry in patty pans. When cold fill with the following mixture : — Put into a pan a quarter of a pound of butter ; when it is melted, add to it one pound of castor sugar, the grated rind and juice of four good lemons, the yolks of six eggs and the whites of four

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