Lemon Cheese-cakes

Name: Lemon Cheese-cakes
Ingredients: Put the yolk of an egg; 4 ozs. castor-sugar; 1 tablespoonful of lemon-juice; the grated rind of a lemon; half-an-ounce of fine biscuit-crumbs; the stiffly-whipped white of the egg

From Hilda's diary of a Cape housekeeper, 1902

Presented as published in 1902. 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

Nutrition per serving

641Calories

14 gProtein

125 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories641 kcal

Protein14 g

Carbohydrates125 g

Fiber0.8 g

Sugars117 g

Total Fat11 g

Saturated Fat3.9 g

Monounsaturated Fat4 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol372 mg

Sodium196 mg

Potassium203 mg

Calcium61 mg

Iron1.8 mg

Magnesium18 mg

Phosphorus227 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C8.6 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.8 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate67 mcg

Choline299 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 82. The excerpt below is the record exactly as published.

lemon cheese-cakes. You roll out the pastry very thin and line twelve patty-pans, and fill them with the following mixture. Lemon Cheese-cakes. — Put the yolk of an egg in a basin and stir it round with a wooden spoon for a few minutes, add ozs. castor-sugar, and stir till light and creamy, then add the grated rind of a lemon and i tablespoonful of lemon-juice. Stir well and mix with half-an-ounce of fine biscuit-crumbs. Then stir in the stiffly- whipped white of the eg

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