Lemon Cheesecakes

¼ lb butter
¾ lb loaf sugar,
the yolks of 6 eggs whisked & strained,
the juice of 2 lemons,
& rind of 1 grated.
Keep stirring over a gentle fire
till it is as thick as good cream,
pour into small jars,
& tie over when cold.
Keep in dry place.


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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