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Apple Cheesecake
Pies and Pastries

Sweetened apple pulp with butter, yolks and whole egg, lemon, in small pastry cases, baked (Mrs.B)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1226. INGREDIENTS. -½ lb. of apple pulp, ¼ lb. of sifted sugar, ¼ lb. of butter, 4 eggs, the rind and juice of 1 lemon.
Mode. - Pare, core, and boil sufficient apples to make½ lb. when cooked; add to these the sugar, the butter, which should be melted; the eggs, leaving out 2 of the whites, and take grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste, put in the mixture, and bake about 20 minutes.
Time. - About 20 minutes.
Average cost, for the above quantity, with the paste, 1s. 2d.
Sufficient for about 18 or 20 cheesecakes.
Seasonable from August to March.

See: Apple Cheese Cake

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