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English cookbook, 1820
Page 54
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54 A Lemon Cheese A pint of thick Cream, a Lemon the Rind grated & the Juice squeezed in a quarter of a Pint of White Wine & Sugar to your taste it must be whipt all together till thick then take a piece of Gauze & place it over a Sieve so as to lie hollow let it stand till morning & turn out for use. Queens Puddings Mrs. R [Kenyon?] Take half a pound of Butter set it before the fire till Melted then beat it with a Slice till it looks white put in 6 ounces of loaf Sugar sifted & some grated Nutmeg then beat it till it looks white as biscuit put to it four Eggs beat to a froth with two spoonfuls of Brandy then beat all well together put in half a pound of fine flour well dried just stir it in then add Currants & almonds put it into Cups & bake them in a quick Oven.
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54 A Lemon Cheese A pint of thick Cream, a Lemon the Rind grated & the Juice squeezed in a quarter of a Pint of White Wine & Sugar to your taste it must be whipt all together till thick then take a piece of Gauze & place it over a Sieve so as to lie hollow let it stand till morning & turn out for use. Queens Puddings Mrs. R [Kenyon?] Take half a pound of Butter set it before the fire till Melted then beat it with a Slice till it looks white put in 6 ounces of loaf Sugar sifted & some grated Nutmeg then beat it till it looks white as biscuit put to it four Eggs beat to a froth with two spoonfuls of Brandy then beat all well together put in half a pound of fine flour well dried just stir it in then add Currants & almonds put it into Cups & bake them in a quick Oven.
Szathmary Culinary Manuscripts and Cookbooks
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