Lemon Cheesecakes

Ingredients

• quarter of a pound of butter
• half a pint of cream
• the yolks of five eggs
• six ounces of white sugar
• one large lemon

Method

1. 1

   Slice the butter into the cream; when melted, pour it carefully on the yolks of eggs, well beaten, and the grated rind and juice of a lemon; return it into the pan, and stir on a slow fire till thick; pour it into a jar, and use when cold.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 96. The excerpt below is the record exactly as published.

Lemon Cheesecakes. One lemon, quarter of a pound of butter, four eggs, and six ounces of sugar. Put the butter into a pan with the sugar, the juice and grated rind of a lemon, and the eggs, well beaten, and stir the whole constantly over the fire till it is about the consistency of honey. Keep it in a jar, closely covered. A few Naples or sponge biscuits may be added to the quantity required for immediate use. No. 398. — Lemon Cheesecakes. Quarter of a pound of butter, half a pint of cream, the yolks of five eggs, six ounces of white sugar, and one large lemon

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