Half a pound of dry curd, commonly called cottage or pot cheese, six
ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one
white potato, one ounce of sweet almonds chopped fine and a few drops of
almond extract, the juice of one and the grated rind of two lemons, and
a little nutmeg. Mix the curds and butter together, beat sugar and eggs
to a cream, add the potato mashed smooth and fine, the almonds, the
grated rind and juice of lemon and the nutmeg; beat well and add to the
curds and butter, mix thoroughly and bake in tartlet pans or pie plates
lined with puff paste.