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Almond Cheesecake

(Confectionary.) - (The Lady's Own Cookery Book)

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.

Other Recipes

Almond Cheesecakes

Take a quarter of a pound of Jordan almonds and twelve or fourteen

apricot or peach kernels; blanch them all in cold water, and beat them

very fine with rose-water and a little sack. Add a quarter of a pound of

fine powder sugar, by degrees, and beat them very light: then put a

quarter of a pound of the best butter just melted, with two or three

spoonfuls of sweet thick cream; beat them well again. Then, add four

eggs, leaving out the whites, beaten as light as possible. When you have

just done beating, put a little grated nutmeg. Bake them in a nice

short crust; and, when they are just going into the oven, grate over

them a little fine sugar.

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