Almond Cheesecake Recipe

Blanch six ounces of sweet and half an ounce of bitter almonds; let them

lie half an hour on a stove or before the fire; pound them very fine

with two table-spoonfuls of rose or orange-flower water; put in the

stewpan half a pound of fresh butter, add to this the almonds, six

ounces of sifted loaf-sugar, a little grated lemon-peel, some good

cream, and the yolks of four eggs; rub all well together with the

pestle; cover the pattypans with puff paste, fill them with the mixture,

and bake it half an hour in a brisk oven.

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