Mrs Beetons Puddings and Desserts Revisited
Almond Cheesecakes
Very Good Puff Paste or Medium Puff Paste
110g (4oz) Sweet Almonds
85g (3oz) Sugar
50g (2oz) Butter, warmed
4 Bitter Almonds
3 Eggs, beaten
¼ Lemon, rind only
1 tbsp Lemon Juice
Rose Water (optional)
Blanch and pound the almonds smoothly in a mortar, with a little rose or spring water.
Stir in the eggs and the butter, which should be warmed.
Add the grated lemon peel and juice, sweeten and stir well until thoroughly mixed.
Line some patty pans with puff pastry, add the mixture and bake for 20 minutes, or rather less in a quick oven.
Time: 20 minutes, or rather less.
Sufficient for about 12 cheesecakes.
Seasonable at any time.
ALMOND CHEESECAKES
1219. INGREDIENTS - 1/4 lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of 1/4 lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar.
Mode - Blanch and pound the almonds smoothly in a mortar, with a little rose or spring-water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and juice, sweeten, and stir well until the whole is thoroughly mixed. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less in a quick oven.
Time - 20 minutes, or rather less.
Average cost, 10d.
Sufficient for about 12 cheesecakes.
Seasonable at any time.
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