Cheesecakes without Currants

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

two quarts of new-milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
as little runnet as you can
a pound of new butter, washed in rose-water ↝ Butter, NFS [Butter and animal fats]
the yolks of six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of three ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little thick cream
salt ↝ Salt, table, iodized [Spices and Herbs]
a whole nutmeg finely grated ↝ Oil, nutmeg butter [Fats and Oils]
fine sugar sifted
three spoonfuls of thick sweet cream

Instructions (10)

Take two quarts of new-milk with as little runnet as you can.
When it is come, break it as gently as you can, and whey it well.
Pass it through a hair-sieve, and put it into a marble mortar.
Beat into it a pound of new butter, washed in rose-water.
When that is well mingled in the curd, take the yolks of six eggs, and the whites of three.
Beat them very well with a little thick cream, and salt.
After you have made the crusts, just as you put them into the crust (which must not be till you are ready to set them into the oven), then put in your eggs and sugar, and a whole nutmeg finely grated.
Stir them all well together, and then fill your crusts.
If you put a little fine sugar sifted into the crusts, it will roll the thinner and cleaner.
Three spoonfuls of thick sweet cream will be enough to beat up your eggs with.

Original Text

To make Cheesecakes without Currants.
TAKE two quarts of new-milk, with as little runnet as you
can; when it is come, break it as gently as you can, and whey it
well; then pass it through a hair-sieve, and put it into a marble
mortar, and beat into it a pound of new butter, washed in rose-
water; when that is well mingled in the curd, take the yolks of
six eggs, and the whites of three, beat them very well with a little
thick cream, and salt; and after you have made the crusts, just as
you put them into the crust (which must not be till you are ready
to set them into the oven) then put in your eggs and sugar, and
a whole nutmeg finely grated; stir them all well together, and
then fill your crusts; and if you put a little fine sugar sifted into
the crusts, it will roll the thinner and cleaner; three spoonfuls of
thick sweet cream will be enough to beat up your eggs with.

Notes

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