Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four ounces of pounded sugar
- three ounces of good butter
- four ounces of fine fresh jordan almonds
- twelve ounces of pounded sugar
- four ounces of just liquefied butter
- four eggs until they are exceedingly light
- one lemon
- two-thirds full
- four macaroons rolled to powder
- 1 dessertspoonful
- 1-1/2 full-sized lemon
- six fresh
- four small
- three large lemons
- one-third full
- 4 small
- 3 quite large lemons
Directions
Beat four eggs until they are exceedingly light, add to them gradually four ounces of pounded sugar, and whisk these together for five minutes; strew lightly in, if it be at hand, a dessertspoonful of potato flour, if not, of common flour well dried and sifted,[128] then throw into the mixture by slow degrees, three ounces of good butter, which should be dissolved, but only just lukewarm: beat the whole well, then stir briskly in, the strained juice and the grated rind of one lemon and a half. Line some pattypans with fine puff-paste rolled very thin, fill them two-thirds full, and bake the tartlets about twenty minutes, in a moderate oven.
Footnote 128:
A few ratifias, or three or four macaroons rolled to powder, or a stale sponge or Naples biscuit or two, reduced to the finest crumbs, may be substituted for either of these: more lemon, too, can be added to the taste.
Eggs, 4; sugar, 4 oz.; potato-flour, or common flour, 1 dessertspoonful; butter, 3 oz.; juice and rind of 1-1/2 full-sized lemon: baked 15 to 20 minutes.
MADAME WERNER’S ROSENVIK CHEESE-CAKES.
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 thoroughly well-whisked eggs; throw in by degrees twelve ounces of pounded sugar, and beat the mixture without intermission all the time: add then the finely grated rinds of four small, or of three large lemons, and afterwards, by very slow degrees, the strained juice of all. When these ingredients are perfectly blended, pour to them in small portions, four ounces of just liquefied butter (six of clarified if exceedingly rich cheese-cakes are wished for), and again whisk the mixture lightly for several minutes; thicken it over the fire like boiled custard, and either put it into small pans or jars for storing,[129] or fill with it, one-third full, some pattypans lined with the finest paste; place lightly on it a layer of apricot, orange, or lemon-marmalade, and on this pour as much more of the mixture. Bake the cheese-cakes from fifteen to twenty minutes in a moderate oven. They are very good _without_ the layer of preserve.
Footnote 129:
This preparation will make excellent _fanchonettes_, or pastry-sandwiches. It will not curdle if gently boiled for two or three minutes (and stirred without ceasing), and it may be long kept afterwards.
Jordan almonds, 4 oz.; eggs, 6; sugar, 12 oz.; rinds and strained juice of 4 small, or of 3 quite large lemons; butter, 4 oz. (6 for _rich_ cheese-cakes); layers of preserve. Baked 15 to 20 minutes, moderate oven.