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English cookbook, 1820
Page 229
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Lemon Cheesceakes - Betty Cetew Take two Ounces of Butter melted and cold again. Two Ounces of almonds well beat, two Ounces of Sugar beat fine - the Rind of one fine Lemon boil'd till tender, and beat fine - the yolks of three Eggs - mix all together - and when you beat the almonds put in a little Rose or Orange flower water. add the Juice of the Lemon, but this must be put in the last thing before they go into the Oven. this quantity will fill ten or a dozen Small Cakes - Grater over a little Sugar beat the Sugar butter almonds and Eggs well together before you put in the Juice
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Lemon Cheesceakes - Betty Cetew Take two Ounces of Butter melted and cold again. Two Ounces of almonds well beat, two Ounces of Sugar beat fine - the Rind of one fine Lemon boil'd till tender, and beat fine - the yolks of three Eggs - mix all together - and when you beat the almonds put in a little Rose or Orange flower water. add the Juice of the Lemon, but this must be put in the last thing before they go into the Oven. this quantity will fill ten or a dozen Small Cakes - Grater over a little Sugar beat the Sugar butter almonds and Eggs well together before you put in the Juice
Szathmary Culinary Manuscripts and Cookbooks
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