Lemon Cheese Cakes

Ingredients

• 4oz. of butter
• 4oz. of crushed and sifted loaf sugar
• the yolks of two
• white of one egg
• the finely-chopped peel of three
• the juice of one and a half Lemons
• one crushed large Savoy biscuit
• 3 table-spoonfuls of brandy

Method

1. 1

   Melt the butter, mix in the sugar, then add the eggs, Lemon peel, Lemon juice, biscuit, and brandy.

2. 2

   Line patty pans with puff paste, fill with the mixture, and bake in a quick oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 286. The excerpt below is the record exactly as published.

Lemon Cheese Cakes. — (1) Put 4oz. of butter into a basin, gently melt it, and work in 4oz. of crushed and sifted loaf sugar. Ti en add the yolks of two and white of one egg, the finely-chopped peel of three and the juice of one and a half Lemons, one crushed large Savoy biscuit, a few pounded blanched almonds, and 3 table-spoonfuls of brandy

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