Maids of Honour

Ingredients

• the yolks of six eggs
• 10oz. of powdered sugar
• 1oz. of bitter almonds
• 2oz. of sweet almonds
• the finely-grated rinds of four lemons
• the strained juice of two
• two large potatoes, boiled and mashed
• Agall. of milk
• a piece of rennet
• 9oz. of warmed butter
• 4 table-spoonfuls of brandy

Method

1. 1

   Beat the yolks of six eggs in a basin, mix in 10oz. of powdered sugar, 1oz. of bitter and 2oz. of sweet almonds, the grated rinds of four lemons, the juice of two, and two large mashed potatoes.

2. 2

   Put 1 gallon of milk into a basin with a piece of rennet and let it curd.

3. 3

   Place the curds in a sieve to dry, crumble, and mix with 9oz. of warmed butter until smooth.

4. 4

   Add the sugar mixture and 4 tablespoons of brandy.

5. 5

   Put into tartlet-pans lined with puff paste and bake until golden.

6. 6

   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 448. The excerpt below is the record exactly as published.

MAIDS OF HONOUR. — The fanciful name given to certain rich and dainty cheese-cakes (see Fig 1124) manu- factured at Richmond-on-Thames. Visitors rarely leave Fig. 1124. Maid of Honour. this town without a visit to the Maids-of-Honour shop. The receipts following show how these delicacies may be prepared at home. Beat the yolks of six eggs in a basin, mix hi lOoz. of powdered sugar, loz. of bitter and 2oz. of sweet almonds, blanched and pounded, the finely-grated rinds of four lemons, the strained juice of two, and two large potatoes, boiled and mashed. Put Agall. of milk into a basin with a piece of rennet, and let it remain until it curds ; place the curds in a sieve to dry, crumble up, pass them through a sieve into a basin, and mix in 9oz. of warmed butter. Work well until the mixture is quite smooth, then add the sugar preparation and 4 table-spoonfuls of brandy

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