Orange Cheesecakes

Ingredients

• 2 oz. Savoy biscuits
• 2 tablespoonfuls milk or cream
• 1 dessertspoonful of brandy, if liked
• 1 ^ oz. butter
• 1 egg
• The rind (grated) and juice of 1 orange
• Scraps of short or puff pastry
• IJ oz. sugar

Method

1. 1

   Roll out the pastry, cut in rounds, and line a dozen patty tins; beat the butter and sugar to a cream, add the egg and Savoy biscuits, crushed, then the rind of the orange and juice, put a teaspoonful of the mixture into the patty tins, and bake 10 to 15 minutes.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 45. The excerpt below is the record exactly as published.

ORANGE CHEESECAKES. 2 oz. Savoy biscuits 2 tablespoonfuls milk or cream 1 dessertspoonful of brandy, if liked 1 ^ oz. butter 1 ®gg The rind (grated) and juice of 1 orange Scraps of short or puff pastry IJ oz. sugar Roll out tHe pastry, cut in rounds, and line a dozen patty tins ; beat the butter and sugar to a cream, add the egg and Savoy biscuits, crushed, then the rind of the orange and juice, put a teaspoonful of the mixture into the patty tins, and bake 10 to 15 minutes. * TARTLETS, &c. No. 216. . CREAM TARTLETS. 2 eggs 2 oz. butter i pint thick cream A little red currant jelly 2 oz. biscuit crumbs 2 oz. sugar 4- teaspoonful vanilla Some scraps of puff pastry Lme some small patty tins with the pastry, beat the butter and sugar to a cream, add eggs and crumbs, put a teaspoonful of this into each patty tin, bake 15 minutes, allow to cool ; whip the cream until stiff, add the vanilla and a little sugar, put a thin layer of jelly on the tartlet, then pile a little cream on the top. 4 lb. flour 1 oz. sugar 1 egg

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