Cheesecake. No. 6.

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 (10)

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
four eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
the peel of a lemon grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
one spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
as much milk as will just mix it ↝ Milk, NFS [Milk, reduced fat]
a quarter of a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
half a glass of brandy ↝ Brandy [Liquor and cocktails]

Instructions (7)

Put milk, beaten eggs, butter, sugar, and grated lemon peel into a kettle.
Set the kettle over a clear fire and stir until it begins to boil.
Mix one spoonful of flour with enough milk to form a paste.
Add the flour mixture to the kettle.
When it begins to boil again, remove from heat and pour into an earthen pan.
Let stand until the next morning.
Add currants, nutmeg, and brandy.

Original Text

Cheesecake. No. 6.

Take a pint of milk, four eggs well beaten, three ounces of butter, half a pound of sugar, the peel of a lemon grated; put all together into a kettle, and set it over a clear fire; keep stirring it till it begins to boil; then mix one spoonful of flour with as much milk as will just mix it, and put it into the kettle with the rest. When it begins to boil, take it off the fire, and put it into an earthen pan; let it stand till the next morning; then add a quarter of a pound of currants, a little nutmeg, and half a glass of brandy.

Notes

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