Lemon Paste for Cheesecakes
From Puddings and pastry à la mode, 1889
Keeps for six months in a dry place.
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.
Lemon Paste for Cheesecakes. Stir well together one pound of castor sugar, the pounded rind and strained juice of three lemons. A LA MODE. 35 stir them well together ; add four ounces of butter, then beat up six eggs
Cook this with the app: pantry check, scaling, and the assistant.