Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Lemon Cheesecake
Pies and Pastries

Sugar, butter, egg, lemon and (often) ground almonds in a pastry base, baked (Moxon 1764, Eaton 1822, etc)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

225. To make LEMON CHEESE CAKES.
Blanch half a pound of almonds, and beat them in a stone mortar very fine, with a little rose-water; put in eight eggs, leaving out five of the whites; take three quarters of a pound of sugar, and three quarters of a pound of melted butter, beat all together, then take three lemon-skins, boiled tender, the rind and all, beat them very well, and mix them with the rest, then put them into your paste.
You may make a lemon-pudding the same way, only add the juice of half a lemon: Before you set them in the oven, grate over them a little fine loaf sugar.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats