Richmond Maids of Honor
A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).
A historical recipe
The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.
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 Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). 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
- a pound of dry curd
- six ounces of butter
- a glass of brandy
- six ounces of sugar
- one ounce of sweet almonds chopped fine
- four eggs
Method
- Half a pound of dry curd, commonly called cottage or pot cheese, six ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one white potato, one ounce of sweet almonds chopped fine and a few drops of almond extract, the juice of one and the grated rind of two lemons, and a little nutmeg.
- Mix the curds and butter together, beat sugar and eggs to a cream, add the potato mashed smooth and fine, the almonds, the grated rind and juice of lemon and the nutmeg;
- beat well and add to the curds and butter, mix thoroughly and bake in tartlet pans or pie plates lined with puff paste.