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Orange Cheesecakes

Name: Orange Cheesecakes
Yield: 3 servings
Ingredients: Blanch a quarter of a pound of sweet almonds; a dessert-spoonful of orange-flower water; four ounces of finely-sifted sugar; half a pound of fresh butter; the rind, pulp, and juice of a small Seville orange; one candied orange pounded to a paste; the yolks of five and the whites of two eggs

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for two dozen cheesecakes.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1025. The excerpt below is the record exactly as published.

Orange Cheesecakes.— Blanch a quarter of a pound of sweet almonds, and pound them in a mortar -with a dessert-spoonful of orange-flower water. Add four ounces of finely- sifted sugar, half a pound of fresh butter, the rind, pulp, and juice of a small Seville orange which has been boiled in two or three waters imtil tender, then freed from the pips and skin, one candied orange pounded to a paste, the yolks of five and the wliites of two egg

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