Madame Werner’s Rosenvik Cheese-Cakes from Modern Cookery for Private Families by Eliza Acton
Blanch and pound to the finest possible paste, four ounces of fine fresh Jordan almonds, with a few drops of lemon-juice or water, then mix with them, very gradually indeed, six fresh, and thorough...
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Cooking tools:
- Mortar and pestle
- Saucepan
- Slotted spoon
- Mixing bowl
- Wooden spoon
Ingredients
- eggs, 6
- sugar, 12 oz.
- Jordan almonds, 4 oz.
- butter, 4 oz. (6 for rich cheese-cakes) layers of preserve. Baked 15 to 20 minutes, moderate oven
- rinds and strained juice of 4 small, or of 3 quite large lemons
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