717. Cheesecakes

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (14)
alternative curdling agent
Instructions (10)
  1. Take four quarts of milk and turn it with some fresh rennet.
  2. When dry, crumble it and sift it through a coarse sieve into a bowl.
  3. Beat it well up with a quarter of a pound of butter until it is quite smooth (it may require a little more butter, depending on the quality of the milk).
  4. In another bowl, mix the yolks of four eggs and a quarter of a pound of very fine sifted biscuit powder, the rind of four lemons, the juice of two, a quarter of a pound of powdered sugar (some add a little grated nutmeg or cinnamon).
  5. Beat these all well up together until forming a stiff cream.
  6. Put it by degrees into the bowl with curd, and mix them well together.
  7. Line some tartlet-pans, previously buttered, with some paste (No. 686).
  8. Place some of the above mixture in, and bake quick.
Alternative curdling method
  1. Should you not have rennet, procure some good milk, and turn it with the juice of a lemon or a teaspoonful of soda or culinary alkali to a quart of milk.
  2. Drain the curd, and proceed as before.
Original Text · last edited 5 days ago
717. Cheesecakes.—Under this head, in English Cookery Books, are a variety of Receipts, but in fact, there is only one; the others may all be denominated tartlets of one kind or the other, and require but little skill on the part of the cook to vary in an innumerable number of ways. The following is the plan in use in the farm-houses in the midland counties; some which I have received from Stilton, and also from Tuxford, in Nottinghamshire, are excellent. Take four quarts of milk and turn it with some fresh rennet; when dry, crumble it and sift it through a coarse sieve into a bowl, beat it well up with a quarter of a pound of butter until it is quite smooth (it may require a little more butter, depending on the quality of the milk); mix in another bowl the yolks of four eggs and a quarter of a pound of very fine sifted biscuit powder, the rind of four lemons, the juice of two, a quarter of a pound of powdered sugar (some add a little grated nutmeg or cinnamon), beat these all well up together until forming a stiff cream, then put it by degrees into the bowl with curd, and mix them well together; line some tartlet-pans, previously buttered, with some paste (No. 686), and place some of the above mixture in, and bake quick. In some places milk is used instead of eggs. Should you not have rennet, procure some good milk, and turn it with the juice of a lemon or a teaspoonful of soda or culinary alkali to a quart of milk: drain the curd, and proceed as before.
Notes
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