Cheese Cakes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

For the curd

three quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
three parts of a gill of runnet
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
pounded sugar ↝ Sugar, NFS [Sugars and honey]
a few currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little citron
candied orange and lemon peels cut into small slices
an ounce of jordan almonds pounded fine ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
three eggs, beat up ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For the puff paste

puff paste

Alternative paste

half a pound of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
cold pump water ↝ Water, tap [Tap water]

Instructions (10)

To three quarts of new milk add three parts of a gill of runnet.
Let it stand in a warm place, and when it is thoroughly turned drain it well.
Mix into it with your hand half a pound of fresh butter.
Sweeten to the palate with pounded sugar.
Add a few currants washed and picked, a little citron, candied orange and lemon peels cut into small slices, and an ounce of jordan almonds pounded fine.
Beat up three eggs and put them with the mixture.
Sheet the pans with puff paste.
Fill them with the curd.
Bake them in a brisk oven.

Alternative paste

Make the paste with half a pound of sifted flour, a quarter of a pound of fresh butter, and cold pump water, mixed lightly and rolled out.

Original Text

Cheese Cakes.

To three quarts of new milk add three parts of a gill of runnet; let it stand in a warm place, and when it is thoroughly turned drain it well, and mix into it with your hand half a pound of fresh butter, and sweeten to the palate with pounded sugar. Then add a few currants washed and picked, a little citron, candied orange and lemon peels cut into small slices, and an ounce of jordan almonds pounded fine. Then beat up[200] three eggs, put them with the mixture, sheet the pans with puff paste, fill them with the curd, and bake them in a brisk oven. Or the paste may be made with half a pound of sifted flour, a quarter of a pound of fresh butter, and cold pump water, mixed lightly and rolled out.

Notes

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