Cheshire is a county in the north-west region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Cheshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
3/4 lb (750g) flour, 1/2 teaspoon cinnamon, 1/2 teaspoonful mixed spice, pinch nutmeg, 6 oz (170g) sugar, 6 oz (170g) margarine or butter, 1 egg, 1 1/2 teaspoonfuls vinegar
Mix dry ingredients, rub in fat, drop in egg and vinegar and knead till soft. Roll out 1/4 inch thick, cut into rounds with a big cutter, bake in moderate oven 320F (180C) for 15 to 20 minutes, until slightly coloured.
For the pastry: 4 oz (115g) flour, 2 oz (60g) fat (butter and lard mixed) , a little water
For the filling: 3 eggs, 2 oz (60g) castor sugar, rind and juice of 1 lemon, 2 oz (60g) butter, 1 oz (30g) ground almonds
Make the pastry and line a tart tin with it, then make the filling like this. Separate the yolks from the whites, put yolks and sugar and juice and rind of lemon into a double boiler with the butter, stir while cooking, and let the mixture thicken. Pour into the pastry case, bake in a moderate oven 320F (160C) for 20 to 25 minutes. Take out and pour over the top the whisked whites to which you have added the ground almonds. Put back into the oven to brown.