Lemon Cheese Curd
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Ornament the top with thin slices of peel.
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 4. The excerpt below is the record exactly as published.
LEMON CHEESE CURD. Make it as directed for Cheesecake curd, but instead of using nutmegs and currants, add some lemon juice; with the peels of three lemons rubbed off on a piece of loaf sugar, scrape off the yellow part which has imbibed the oil, and put it into the curd; add some candied lemon peel cut into small pieces, and mix the whole together; ornament the top with thin slices of peel. ORANGE CHEESE CURD Is made as the preceding, using orange peel and juice instead of lemon. ALMOND CHEESE CURD. Pound six bitter and twelve sweet almonds fine in a mortar, and cut six more sweet ones into different sized pieces. Then proceed as Curd for Cheesecakes
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