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Miss Collins recipe collection manuscript, 19th century?

Page 26

26 Lemon cheesecakes
Grate off the peel of a large Lemon, and squeeze the juice of two, add to it half a pound of Loaf sugar, twelve yolks, and eight whites of eggs well beaten, and half a pound of butter melted in four spoonsfull or cream, mix it together, and sett it over the fire stirring it till it begins to be pretty thick, when cold fill your patty pans about half full, having covered the bottoms with puff paste, half an hour will bake them in a quick oven. You may chop the peel (instead of grating it), very small. If your Eggs are small, it will require more

Little cakes for a desert
Beat a pound of sugar find, pour on it the yolks and white of two eggs, half a pound of butter, a little rosewater, six spoonsfull of warm cream, a pound of currants, and as much flour, as will make it up, stir them well together, and put them into patty pans well buttered, half an hour will bake them.

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26 Lemon cheesecakes Grate off the peel of a large Lemon, and squeeze the juice of two, add to it half a pound of Loaf sugar, twelve yolks, and eight whites of eggs well beaten, and half a pound of butter melted in four spoonsfull or cream, mix it together, and sett it over the fire stirring it till it begins to be pretty thick, when cold fill your patty pans about half full, having covered the bottoms with puff paste, half an hour will bake them in a quick oven. You may chop the peel (instead of grating it), very small. If your Eggs are small, it will require more Little cakes for a desert Beat a pound of sugar find, pour on it the yolks and white of two eggs, half a pound of butter, a little rosewater, six spoonsfull of warm cream, a pound of currants, and as much flour, as will make it up, stir them well together, and put them into patty pans well buttered, half an hour will bake them.