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Anne Bayne booke [of recipes] circa 1700
Page 217
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(217) To make Almond cheescakes Take halfe a pound of Almonds. blanch them & beat them very well in a marble morter with a drop of oring flower water or rose water & when they are as fine as paist. put in 4 ounces of fine powder sugar & 4 Egg yolks & a quarter of a pound of butter thick melted mix them all well together –so put it into your paist. this will but make a little quantity. if you please may double the quantity
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(217) To make Almond cheescakes Take halfe a pound of Almonds. blanch them & beat them very well in a marble morter with a drop of oring flower water or rose water & when they are as fine as paist. put in 4 ounces of fine powder sugar & 4 Egg yolks & a quarter of a pound of butter thick melted mix them all well together –so put it into your paist. this will but make a little quantity. if you please may double the quantity
Szathmary Culinary Manuscripts and Cookbooks
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