Orange 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.
Also printed in: La cuisine creole, by Lafcadio Hearn (1885).
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.
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Ingredients
Method
- 244.
- A quarter of a pound of butter, A quarter of a pound of sugar, Three eggs, A wine glass of milk or cream, Two ounces of sponge cake, The rind of one orange grated, Half a nutmeg, One table spoonful of brandy, or two of rose water.
- Pour the milk or cream over the sponge cake to moisten it.
- Then stir together your butter and sugar, whisk your eggs, mash the cake very fine, and mix all together with the liquor and spice.
- Line your pie plates with paste, fill with the mixture, and bake in a moderate oven.