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English cookbook, ca. 1850-1870
Page 36
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36 Almond Cheesecakes Take 1/2 lb. of Almonds, blanch, & pound them well - 1/4 lb. of Sugar pounded & sifted - 1/4 lb. of Butter, melted, with no salt in it - the peel of one lemon, boil it, & change the water often till it is soft; then pound it fine - the yolks of six eggs, & the whites of two, well beaten, with a large spoonful of Rose Water - half a candied orange peel - Mix all thoroughly together - N.B. Almonds should always be blanched & dried gradually two or three days before they are used - They will work much more easily - Macaroons Blanch, & beat your Almonds with Rose or Orange flower water - To every pound of Almonds put a pound of lump Sugar, & the whites of three large eggs beaten to a froth - Beat all well together in a Mortar - and when fine, make it scalding hot in a preserving Pan - Drop it on wafer paper, & bake on Tins - Be careful that the oven is not too hot. -
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36 Almond Cheesecakes Take 1/2 lb. of Almonds, blanch, & pound them well - 1/4 lb. of Sugar pounded & sifted - 1/4 lb. of Butter, melted, with no salt in it - the peel of one lemon, boil it, & change the water often till it is soft; then pound it fine - the yolks of six eggs, & the whites of two, well beaten, with a large spoonful of Rose Water - half a candied orange peel - Mix all thoroughly together - N.B. Almonds should always be blanched & dried gradually two or three days before they are used - They will work much more easily - Macaroons Blanch, & beat your Almonds with Rose or Orange flower water - To every pound of Almonds put a pound of lump Sugar, & the whites of three large eggs beaten to a froth - Beat all well together in a Mortar - and when fine, make it scalding hot in a preserving Pan - Drop it on wafer paper, & bake on Tins - Be careful that the oven is not too hot. -
Szathmary Culinary Manuscripts and Cookbooks
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