Cheesecakes, another way

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Cheesecake filling

the curd of three quarts of milk ↝ Cheese, cottage, dry curd [Cottage/ricotta cheese]
a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
twelve ounces of Lisbon sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of an ounce each of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a quarter of an ounce each of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the peel of two lemons chopped so fine that it becomes a paste ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yelks of eight eggs ↝ Egg, yolk only, raw [Eggs and omelets]
whites of six eggs ↝ Egg, white only, raw [Eggs and omelets]
a pint of scalded cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a glass of brandy ↝ Brandy [Liquor and cocktails]

Cheesecake crust

A light thin puff paste

Instructions (2)

Mix the curd of three quarts of milk, a pound of currants, twelve ounces of Lisbon sugar, a quarter of an ounce each of cinnamon and nutmeg, the peel of two lemons chopped so fine that it becomes a paste, the yelks of eight and whites of six eggs, a pint of scalded cream, and a glass of brandy.
Put a light thin puff paste in the pattypans, and three parts fill them.

Original Text

Cheesecakes, another way.

Mix the curd of three quarts of milk, a pound of currants, twelve ounces of Lisbon sugar, a quarter of an ounce each of cinnamon and nutmeg, the peel of two lemons chopped so fine that it becomes a paste, the yelks of eight and whites of six eggs, a pint of scalded cream, and a glass of brandy. Put a light thin puff paste in the pattypans, and three parts fill them.

Notes

—