Lemon Cheese-cake
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 245.
- A quarter of a pound of butter, A quarter of a pound of sugar, A wine glass of milk or cream, Two ounces of sponge cake, Three eggs, The grated rind of one and juice of half a lemon.
- Slice the cake, and pour over it the milk or cream.
- Beat the butter and sugar together, and stir into it.
- Mash the sponge cake very fine, and add to the above.
- Grate the yellow rind, and squeeze the juice of half a lemon and stir in.
- Cover the pie plates with paste, fill with the mixture, and bake in a moderately hot oven.