Cheesecakes (No. 40)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

two quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two table-spoonfuls of rennet
four ounces of sugar, pounded and sifted ↝ Sugar, NFS [Sugars and honey]
three ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
yelks of four eggs ↝ Egg, whole, raw [Eggs and omelets]
a little nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a glass of brandy ↝ Brandy [Liquor and cocktails]
two ounces of currants, washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
puff paste (No. 1)

for serving

half a pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
loaf sugar ↝ Sugar, NFS [Sugars and honey]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (4)

Put two quarts of new milk into a stew-pan, set it near the fire, and stir in two table-spoonfuls of rennet: let it stand till it is set (this will take about an hour); break it well with your hand, and let it remain half an hour longer; then pour off the whey, and put the curd into a colander to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add four ounces of sugar, pounded and sifted, and three ounces of fresh butter; oil it first by putting it in a little potting-pot, and setting it near the fire; stir it all well together: beat the yelks of four eggs in a basin, with a little nutmeg grated, lemon-peel, and a glass of brandy; add this to the curd, with two ounces of currants, washed and picked; stir it all well together; have your tins ready lined with puff paste (No. 1), about a quarter of an inch thick, notch them all round the edge, and fill each with the curd.
Bake them twenty minutes.

For a variety

When you have company, and want a variety, you can make a mould of curd and cream, by putting the curd in a mould full of holes, instead of the colander: let it stand for six hours, then turn it out very carefully on a dish, and pour over it half a pint of good cream sweetened with loaf sugar, and a little nutmeg.
What there is left, if set in a cool place, will make excellent cheesecakes the next day.

Original Text

Cheesecakes.—(No. 40.)

Put two quarts of new milk into a stew-pan, set it near the fire, and stir in two table-spoonfuls of rennet: let it stand till it is set (this will take about an hour); break it well with your hand, and let it remain half an hour longer; then pour off the whey, and put the curd into a colander to drain; when quite dry, put it in a mortar, and pound it quite smooth; then add four ounces of sugar, pounded and sifted, and three ounces of fresh butter; oil it first by putting it in a little potting-pot, and setting it near the fire; stir it all well together: beat the yelks of four eggs in a basin, with a little nutmeg grated, lemon-peel, and a glass of brandy; add this to the curd, with two ounces of currants, washed and picked; stir it all well together; have your tins ready lined with puff paste (No. 1), about a quarter of an inch thick, notch them[372] all round the edge, and fill each with the curd. Bake them twenty minutes.

When you have company, and want a variety, you can make a mould of curd and cream, by putting the curd in a mould full of holes, instead of the colander: let it stand for six hours, then turn it out very carefully on a dish, and pour over it half a pint of good cream sweetened with loaf sugar, and a little nutmeg. What there is left, if set in a cool place, will make excellent cheesecakes the next day.

Notes

—