DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Perpetual Cheese Cakes. (13)
Pare the rinds of 8 lemons very thin and boil them till they are Sufficiently tender to pound and go through a hair Sieve; add the juice of 12 Lemons, one pound of butter; 4 pounds of pounded lump Sugar the yolks of 24 eggs, the whites of 16; put all these ingredients into a pan, let them just boil stirring them all the time, when the Sugar is dissolved and it begins to thicken, put it into jars and tie it safe for use. It well keep for 12 months.
Lemon Cheese (14)
To a pint of white wine, add three gills of cream, 2 lemons, both rind and juice, 4 spoonfulls of Brandy. Sweeten it to your taste, and 2 or 3 Spoonfulls of water, beat it to a strong froth, and take the froth as you beat it, put it in a sieve, let it stand all night to drain, then take a sieve the size you wish your cheese to be, lay in it a coarse napkin, then put in the froth, and let it stand a while then turn it out upon your dish.

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Perpetual Cheese Cakes. (13) Pare the rinds of 8 lemons very thin and boil them till they are Sufficiently tender to pound and go through a hair Sieve; add the juice of 12 Lemons, one pound of butter; 4 pounds of pounded lump Sugar the yolks of 24 eggs, the whites of 16; put all these ingredients into a pan, let them just boil stirring them all the time, when the Sugar is dissolved and it begins to thicken, put it into jars and tie it safe for use. It well keep for 12 months. Lemon Cheese (14) To a pint of white wine, add three gills of cream, 2 lemons, both rind and juice, 4 spoonfulls of Brandy. Sweeten it to your taste, and 2 or 3 Spoonfulls of water, beat it to a strong froth, and take the froth as you beat it, put it in a sieve, let it stand all night to drain, then take a sieve the size you wish your cheese to be, lay in it a coarse napkin, then put in the froth, and let it stand a while then turn it out upon your dish.