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Another Lemon Cheesecake


  • 2 lemons
  • almond kernels
  • 1/4 pound of loaf sugar
  • 1/4 pound of butter
  • yolks of 6 eggs
  • puff-paste


Boil the peel of the lemons till tender; pound it in a mortar very fine; blanch and pound a few almond kernels with the peel. Mix the loaf sugar, butter, yolks, all together in the mortar, and put it in the puff-paste for baking. This quantity will make twelve or fourteen cakes.


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The Lady's Own Cookery Book (1844).

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