To make Almond Cheesecakes

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Half a Pound of Jordan Almonds, and lay them in cold Water all Night; the next Morning blanch them into cold Water, then take them out, and dry them in a clean Cloth, and beat them very fine in a little Orange-flower Water, then take six Eggs, leave out four Whites, beat them and strain them, then Half a Pound of white Sugar, with a little beaten Mace; beat them well together in a Marble Mortar, take ten Ounces of good fresh Butter, and melt it, a little grated Lemon-peel, and put them in the Mortar, with the other Ingredients; mix all well together, and fill your Patty-pans.