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Harriet Dawbarne cookbook, January 1834
Page 62
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you have one. The whites of 6 Eggs beat well. Ten ounces of double refined sugar set it over a slow charcoal fire, stir well all the time one way. skim it and when it is as hot as you can bear four fingers in pour it into glasses. 5 Lemons 20 spoonfuls Spring Water 6 Eggs (Whites of three) 10 oz of Refined Sugar "Speechley" To Make Lemon Cheesecakes Take the peel of 2 large Lemons boil it very tender, then pound it well in a mortar with 1/4 lb or more of Loaf Sugar, the yolks of 5 eggs and 1/2 lb of fresh butter and a little curd. Beat fine Pound and Mix all together lay the puff paste in your patty pans fill
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you have one. The whites of 6 Eggs beat well. Ten ounces of double refined sugar set it over a slow charcoal fire, stir well all the time one way. skim it and when it is as hot as you can bear four fingers in pour it into glasses. 5 Lemons 20 spoonfuls Spring Water 6 Eggs (Whites of three) 10 oz of Refined Sugar "Speechley" To Make Lemon Cheesecakes Take the peel of 2 large Lemons boil it very tender, then pound it well in a mortar with 1/4 lb or more of Loaf Sugar, the yolks of 5 eggs and 1/2 lb of fresh butter and a little curd. Beat fine Pound and Mix all together lay the puff paste in your patty pans fill
Szathmary Culinary Manuscripts and Cookbooks
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