The art of cookery made plain and easy : which far exceeds any thing of the kind yet published... To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1784
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery made plain and easy : which far exceeds any thing of the kind yet published... To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    butter, and fhake a little flour on each coat as you roll it. Make it juft as you ufe it. You may leave out the currants for change ; nor need you put in the perfumed plums, if you diflike them ; and for va- riety, when you make them of mackeroons, put in as much tindlure of faffron as will give them a high colour, but no cur- rants. This we call faffron cheefecakes; the other without currants, almond cheefecakes; with currants, fine cheefe- cakes ; with mackeroons, mackeroon cheefecakes. To make Lemon Cheefecakes. TAKE the peel of two large lemons, boil it very tender ; then pound it well in a mortar, with a quarter of a pound or more of loaf-fugar, the yolks of fix eggs, and half a pound of frefh butter, and a little curd beat fine; pound and mix all to- gether, lay a puff-pafte in your patty-pans, fill them half full, and bake them. Orange cheefecakes are done the fame way, only you boil the peel in two or three waters, to take out the bitternefs. A fecond Sort of Lemon Cheefecakes. TAKE two large lemons, grate off the peel of both, and fqueeze out the juice of one, and add to it half a pound of double-refined fugar, twelve yolks of eggs, eight whites well beaten, then melt half a pound of butter in four or five fpoon- fuls of cream, then ftir it all together, and fet it over the fire, ftirring it till it begins to be pretty thick ; then take it oft, and when it is cold, fill your patty-pans little more than half full. Put a pafte very thin at the bottom of your patty-pans. Halt an hour, with a quick oven, will bake them. To make Almond Cheefecakes. TAKE half a pound of Jordan almonds, and lay them in cold water all night; the next morning blanch them into cold water ; then take them out, and dry them in a clean cloth, beat them very fine in a little orange-flower water, then take fix ecres leave out four whites, beat them and ftrain them, then half a pound of white fugar, with a little beaten mace ; beat them well together in a marble mortar, take ten ounces of good frefh butter, melt it, a little grated lemon-peel, and put them in the mortar with the other ingredients; mix all well toB ther, and fill your patty-pans. i