Lemon Cheesecakes

Ingredients

• six well-beaten eggs
• five table-spoonfuls of cream
• the strained juice of one of the lemons
• good puff paste

Method

1. 1

   Stir together the eggs, cream, and lemon juice over a slow fire until the mixture begins to thicken.

2. 2

   Let it cool.

3. 3

   Line patty-pans with puff paste, fill them, and bake in a quick oven for a quarter of an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 825. The excerpt below is the record exactly as published.

five table-spoonfuls of cream, and the strained juice of one of the lemons. Stir aU together over a slow fire until the mixture begins to thicken. Let it get cold. Line patty-pans with good puff paste — rather more than fill them — and bake in a quick oven. Time to bake, a quarter of an hour. Probable cost. Is. 8d. Sufficient for thi'ce dozen cheese- cakes. Lemon Cheesecakes (another way). — Simmer together over a slow fire a pound of loaf sugar, four ounces of fresh butter, four well-beaten eggs, and the juice and finely- minced rind of two lemons. Stii- one way, and when the sugar is dissolved, and the mixture is smooth and of the consistency of honey, pour it into a bowl. When cool, it is ready to put into the patty -pans. Time to bake, a quarter of an hour. Probable cost. Is. 3d. Sufficient ior two dozen cheesecakes. Lemon Cheesecakes (another way). — See Cheesecakes, Lemon. Lemon Cheesecakes (that will keep).— Pub a pound of loaf sugar upon the rind of two large fresh lemons until all the yellow part is taken off. Crush it to powder, and mix with it the strained juice of the lemons, the yolks of six and the whites of fom- wcll-beaien eggs, three sponge biscuits grated, and foui' ounces of sweet butter. Put all together in a sauce- pan over the fire, and stir one way until the mixture is as thick as honey. It may be used at once, or, if preferred, may be put into a jar and covered closely. If kept in a cool, dry place, the mixture will remain good for two or three years. Time, half an horn- to prepare. Pro- bable cost. Is. 8d. Sufficient for three dozen cheesecakes. Lemon Cream. — Take the thin rind of one large or two small fresh lemons, and put it into a pint of cream. Let it soak for half an hour, then stir in four ounces of sifted sugar and the strained juice of the lemon. When weU mixed, add one ounce of dissolved and cooled isinglass. Take out the lemon-rind, pour the mixture immediately into a well-oiled mould, and put it into a cool place to set. Time, about half an hour to prepare. Probable cost, 2s. 9d. Sufficient for a pint and a half mould. Lemon Cream (another way) . — See Cream, Lemon. Lemon Creams. — Put the thin rind of two lemons, and a dozen sweet almonds, blanched and sliced, into a pint of cream, and let it stand two or three horns till the flavour is thoroughly extracted. If expedition is required, put the cream, &c., into a saucepan, and place it near the fire for half an hour. Put the cream into a jug, and let it cool, then poui' it from a good height into another jug containing the strained juice of the lemons, half a tumblerful of sherry, and three ounces of pounded sugar, and continue pouring backwards and forwards imtil the cream is nicely frothed. Serve in glasses. Probable cost. Is. lOd., exclusive of the sherry. Sufficient for a pint and a half of cream. Lemon Creams (another way). — Soak one ounce of isinglass for five minutes in half a pint of sheiTy or raisin wine. Dissolve it over the fire, stining gently all the time. Rub the rind of two large, fresh lemons with six ounces of loaf sugar, and add it, with the strained juice of the lemons, to the hot isin- glass. Poui- the whole gently into a bowl containing a pint of cream or new milk, stii- all together for a short time, then put the liquid into a damp mould. Time, about an hour- to prepare. Probable cost, exclusive of the wine, 3s. Sufficient for a quart mould. Lemon Creams (economical). — Put a pint of milk into a saucepan, with the thin rind of a lemon, a quarter of a pound of loaf sugar, and an ounce of gelatine. Stir over a gentle fire until the gelatine is dissolved, strain the liquid into a jug, and add to it, very gradually, the yolks of two well-beaten eggs. Pour the liquid from one jug into another until it is nearly cold; then add a dessert-spoonful of lemon- juice, and keep stirring five or six minutes longer. Pour the mixtm-e into a well-oiled mould, and lay it in a cool place till set. Time, a few minutes to boil the milk. Pro- bable cost, Is. 2d. Sufficient for a pint and a half mould. LEM (371 ) LEM Lemon Creams without Cream.— Put the thin rinds of two, and the strained juice of three lemons into a pint of spring water. Let them soak for an hour or two. Add six well-beaten eggs

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