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Updated: June 13, 2025
Pour it into small moulds, pattipans, or saucers. The remaining juice may serve to colour creams, or be added to a pie. MUSHROOMS. Before these are prepared for eating, great care must be taken to ascertain that they are genuine, as death in many instances has been occasioned by using a poisonous kind of fungus, resembling mushrooms.
Fill the pattipans half full. Orange cheesecakes are done in the same way, only the peel must be boiled in two or three waters to take out the bitterness: or make them of orange marmalade well beaten in a mortar. LEMON CREAM. Put to a pint of thick cream, the yolks of two eggs well beaten, four ounces of fine sugar, and the thin rind of a lemon. Boil it up, and stir it till nearly cold.
Take apples, or pears, cut them in small quarters, and set them over the fire, with a piece of lemon peel, and some cinnamon; let them simmer in as much water as will cover them, till tender; and if you bake them in tin pattipans, butter them first, and lay over a thin paste; lay in some sugar, then the fruit, with three or four tea-spoonfuls of the liquor they were simmered in; put in a little more sugar, and lid them over.
Add four ounces of pounded sugar, a spoonful of cream, and the whites of two eggs well beaten. Mix all as quick as possible, put it into very small pattipans, and bake in a tolerable warm oven, under twenty minutes.
LEMON MINCE PIES. Squeeze a large lemon, boil the outside till tender enough to beat to a mash. Add to it three large apples chopped, four ounces of suet, half a pound of washed currants, and four ounces of sugar. Put in the juice of a lemon, and candied fruit, as for other pies. Make a short crust, and fill the pattipans as usual. LEMON PICKLE. Wipe six lemons, and cut each into eight pieces.
Another way is to mix the curd of three quarts of milk, a pound of currants, twelve ounces of Lisbon sugar, a quarter of an ounce of cinnamon, the same of nutmeg, the peel of one lemon chopped as fine as possible, the yolks of eight and the whites of six eggs, a pint of scalded cream and a glass of brandy. Put a light thin puff paste in the pattipans, and three parts fill them.
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