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Lemon Cheese or Curd

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Preparation info
    • Difficulty

      Easy

Appears in

By Florence White

Published 1932

  • About

Miss L. M. Anstey sends this amongst a number of valuable recipes some of which have been in her family for many years. She says: ‘This filling for lemon cheesecakes is taken from my mother’s receipt book and must be a South-East Essex recipe. She was a Miss Angur, and was born at Burnham-on-Crouch in 1819. I have not met this mixture elsewhere. It should be used sparingly as it rises and spreads. It keeps good for several weeks. It is possibly much older t

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