Cocoa-nut Cheesecakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Cheesecake Base
Optional Pudding Addition
Instructions (9)
  1. Grate the cocoa-nut the long way.
  2. Add thick syrup, mixing it by degrees.
  3. Boil until it comes to the consistence of cheese.
  4. When half cold, add two eggs.
  5. Beat it up with rose-water until it is light.
  6. If too thick, add a little more rose-water.
  7. When beaten up as light as possible, pour it upon a fine crust in cheesecake pans.
  8. Just before they are going into the oven, sift some fine sugar over the top.
  9. The addition of half a pound of butter just melted, and eight more eggs, leaving out half of the whites, makes an excellent pudding.
Original Text
Cocoa-nut Cheesecakes. Take a cocoa-nut, which by many is thought far superior to almonds; grate it the long way; put to it some thick syrup, mixing it by degrees. Boil it till it comes to the consistence of cheese; when half cold add to it two eggs; beat it up with rose-water till it is light: if too thick, add a little more rose-water. When beaten up as light as possible, pour it upon a fine crust in cheesecake pans, and, just before they are going into the oven, sift over some fine sugar, which will raise a nice crust and much improve their appearance. The addition of half a pound of butter just melted, and eight more eggs, leaving out half of the whites, makes an excellent pudding.
Notes
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