(5) Beat four eggs in a basin together with 2 table-
spoonfuls of finely-grated breadcrumbs, mix in 1 teacupful
of cream, 2oz. of wrrmed butter, the grated peel and
the strained juice of one Lemon, sweeten to taste with
caster sugar, anil beat the mixture well. Butter some
patty-pans, line them with a good putt’ paste, three-parts
fill them with the above mixture, and bake in a moderate
oven. When cooked, take the cn.kes out of the tins,
arrange them on a hot dish over which has been spread a
folded napkin or an ornamental dish-paper, and serve.
(6) Grate four stale Savoy biscuits into a basin and mix
with them the grated rind and strained juice of two large
For details respecting Culinary Processes, Utensils, Sauces, Jcc., referred to, see under their special heads.
840 TEE ENCYCLOPEDIA OP PRACTICAL COOKERY.
Lemons — continued.
Lemons, 4oz. of moist sugar, and -jib- of butter. Beat
four eggs well, and stir them in with the above ingredients.
Turn the whole into a lined stewpan, and stir it over a slow
fire with a wooden spoon until thickened, then move to the
side. Butter some patty-pans, line them with a good puff
paste, put 1 table-spoonful of the mixture in each, and
bake in a brisk oven for about twenty minutes. When
cooked, put the cheese cakes on a folded napkin or a
fancy dish-paper spread over a dish, and serve hot or cold.
See Fig. 10G1.
(7) Boil a Lemon until tender, then drain, put it in
a wooden mortar, and pound, draining off all the juice ; mix
with the Lemon Jib. of caster sugar and Jib. of butter.
Beat the yolks of five eggs thoroughly, then mix with the
above ingredients and beat the whole well together.
Butter some small tartlet-tins, line them with puff paste,
half fill each with the above mixture, and bake in a
moderate oven; they may be served either hot or cold.
(8) Mix and gently melt Jib. each of sugar and butter;
add the yolks of two eggs and the white of one, the grated
rinds of three and the juice of one and a half Lemons, one
small Savoy or sponge biscuit, some ground almonds, and
3 table-spoonfuls of brandy. Mix well, and bake in rich
paste, either as an open tart or tartlet.
Iietnon-Cheese-Cake Mixture. — Put Jib. of butter into a
lined saucepan with 21b. of loaf sugar, the grated rinds of
six and the strained juice of eight Lemons. Beat a dozen
eggs✪ Lemon Cheese Cake Mixture well, pour them in with the ab >ve ingredients, and
stir the whole gently over a slow fire until very thick.
Turn the mixture into jars, leave it until cold, then cover
with paper, and tie down. The above Lemon mixture may
be kept between two and three years in a dry store-cup-
board.
Page 287 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(5) Beat four eggs in a basin together with 2 tablespoonfuls of finely-grated breadcrumbs, mix in 1 teacupful of cream, 2oz. of warmed butter, the grated peel and the strained juice of one Lemon, sweeten to taste with caster sugar, and beat the mixture well. Butter some patty-pans, line them with a good putt’ paste, three-parts fill them with the above mixture, and bake in a moderate oven. When cooked, take the cakes out of the tins, arrange them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, and serve.
(6) Grate four stale Savoy biscuits into a basin and mix with them the grated rind and strained juice of two large
For details respecting Culinary Processes, Utensils, Sauces, Jcc., referred to, see under their special heads.
Lemons — continued.
Lemons, 4oz. of moist sugar, and 1/2 lb. of butter. Beat four eggs well, and stir them in with the above ingredients. Turn the whole into a lined stewpan, and stir it over a slow fire with a wooden spoon until thickened, then move to the side. Butter some patty-pans, line them with a good puff paste, put 1 table-spoonful of the mixture in each, and bake in a brisk oven for about twenty minutes. When cooked, put the cheese cakes on a folded napkin or a fancy dish-paper spread over a dish, and serve hot or cold. See Fig. 1061.
(7) Boil a Lemon until tender, then drain, put it in a wooden mortar, and pound, draining off all the juice ; mix with the Lemon 1/2 lb. of caster sugar and 1/2 lb. of butter. Beat the yolks of five eggs thoroughly, then mix with the above ingredients and beat the whole well together. Butter some small tartlet-tins, line them with puff paste, half fill each with the above mixture, and bake in a moderate oven; they may be served either hot or cold.
(8) Mix and gently melt 1/2 lb. each of sugar and butter; add the yolks of two eggs and the white of one, the grated rinds of three and the juice of one and a half Lemons, one small Savoy or sponge biscuit, some ground almonds, and 3 table-spoonfuls of brandy. Mix well, and bake in rich paste, either as an open tart or tartlet.
Iietnon-Cheese-Cake Mixture. — Put 1/2 lb. of butter into a lined saucepan with 2 lb. of loaf sugar, the grated rinds of six and the strained juice of eight Lemons. Beat a dozen eggs well, pour them in with the ab >ve ingredients, and stir the whole gently over a slow fire until very thick. Turn the mixture into jars, leave it until cold, then cover with paper, and tie down. The above Lemon mixture may be kept between two and three years in a dry store-cupboard.
Records on this page
Lemon Cheese Cake MixtureLemon Mixture