Cheesecake. No. 2.

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 (11)
Instructions (5)
  1. Blanch half a pound of the best sweet almonds, and beat them very fine.
  2. Add two spoonfuls of orange-flower or rose-water, half a pound of currants, half a pound of the finest sugar, beaten and sifted, and two quarts of thick cream, which must be kept stirred over a gentle fire.
  3. When almost cold, add eight eggs, leaving out half the whites, well beaten and strained, a little beaten mace and finely powdered cinnamon, with four well pounded cloves.
  4. Mix them well into the rest of the ingredients, keeping it still over the fire as before.
  5. Pour it well beaten into puff-paste for the oven, and if it be well heated they will be baked in a quarter of an hour.
Original Text
Cheesecake. No. 2. Blanch half a pound of the best sweet almonds, and beat them very fine. Add two spoonfuls of orange-flower or rose-water, half a pound of currants, half a pound of the finest sugar, beaten and sifted, and two quarts of thick cream, which must be kept stirred over a gentle fire. When almost cold, add eight eggs, leaving out half the whites, well beaten and strained, a little beaten mace and finely powdered cinnamon, with four well pounded cloves. Mix them well into the rest of the ingredients, keeping it still over the fire as before. Pour it well beaten into puff-paste for the oven, and if it be well heated they will be baked in a quarter of an hour.
Notes
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