Lemon Cream Cheese Cakes

Ingredients

• the thinly-pared rinds of six Lemons
• 1J breakfast-cupfuls of water
• ^lb. of caster sugar
• the whites of ten eggs
• five or six finely-grated stale Savoy biscuits

Method

1. 1

   Steep the rinds of six lemons in 1.5 breakfast-cupfuls of water.

2. 2

   Strain the juice of the lemons and mix with 0.5 lb of caster sugar.

3. 3

   Whisk the whites of ten eggs and gradually mix in the juice and sugar, the water strained from the peels, and finely-grated stale Savoy biscuits.

4. 4

   Butter some patty-pans, line with puff paste, fill with the mixture, and bake in a quick oven.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 293. The excerpt below is the record exactly as published.

Lemon-Cream Cheese Cakes. — Steep the thinly-pared rinds of six Lemons in 1J breakfast-cupfuls of water. Strain the juice of the Lemon and mix with it ^lb. of caster sugar. Whisk the whites of ten eggs well, and mix in with them gradually the juice-and -sugar, the water strained from the peels, and five or six finely-grated stale Savoy biscuits

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