Ground almonds with butter, sugar, eggs, rosewater and mace. "Bake these in little tins, in cold butter paste." (Moxon 1764, Mrs.B)
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
458. To make Almond Cheesecakes another Way.
Take the peel of two or three lemons pared thick, boil them pretty soft, and change the water two or three times in the boiling; when they are boiled beat them very fine with a little loaf sugar, then take eight eggs, (leaving out six of the whites) half a pound of loaf or powder sugar, beat the eggs and sugar for half an hour, or better; take a quarter of a pound of the best almonds, blanch and beat them with three or four spoonfuls of rose-water, but not over small; take ten ounces of fresh butter, melt it without water, and clear off from it the butter-milk, then mix them altogether very well, and bake them in a slow oven in a puff-paste; before you put them into the tins, put in the juice of half a lemon.
When you put them in the oven grate over them a little loaf sugar. You may make them without almonds, if you please. You may make a pudding of the same, only leave out the almonds.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1219. INGREDIENTS. - 1/4 lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of 1/4 lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar.
Mode. - Blanch and pound the almonds smoothly in a mortar, with a little rose- or spring-water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and -juice, sweeten, and stir well until the whole is thoroughly mixed. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less in a quick oven.
Time. - 20 minutes, or rather less.
Average cost, 10d.
Sufficient for about 12 cheesecakes.
Seasonable at any time.
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