CHEESE to Toast.— Cut the
cheese fine, and put it with a little butter
into the oven, or before the fire in a
dutch oven ; salt, pepper and mustard
as you like it.
It is nice with finely chopped onions
mixed with it. Better still with finely
chopped onions and nice ham.
CHEESECAKES— Strain the
whey from the curds of two quarts of
milk; when rather dry, crumble it
through a coarse sieve, and mix with 6
ozs. of butter, 1 oz. of pounded blanch-
ed almonds, a little orange-flower water,
half a glass of raisin wine, a grated
biscuit, 4 ozs. of currants, some nut-
meg, powdered fine, and beat all with
three eggs, and half a pint of cream✪ Cheesecakes till
quite light ; then fill the tins three parts
full.
CHEESECAKES.— Butter, 4
ozs. ; powdered sugar, 4 ozs. ; potatoes
boiled, and floured through a sieve, 6
ozs. ; three eggs, and 25 drops of essence
of lemon. Line the moulds with a
light puff paste, and fill them. — This
makes a cheap cheesecake.
CHEESECAKES,— Put a quart
of new milk near the fire with a spoon-
ful of rennet ; when it is broken, drain
the curd through a coarse cloth, break-
ing the curd gently with the fingers ;
rub into the curd % lb. of butter, % lb.
of sugar, a nutmeg, and two Naples’
biscuit grated, the yolks of 4 eggs, and
the white of one, 1 oz. of almonds well
beaten, two spoonfuls of rose-water, and
two of sherry wine; add 6 ozs. of cur-
rants. Line the moulds with light
paste, pour the mixture into each, and
bake in a slow oven from 15 minutes.
CHEESECAKES, ALMOND.
— Almonds, 4 ozs., blanch and beat
them with a little orange-flower water ;
add the yolks of eight eggs, the rind of
a lemon grated, % lb. of melted butter,
and sugar to taste ; lay thin puff paste
at the bottom of the tins ; and little slips
across. Add 6 bitter almonds.
CHEESECAKE✪ Almond CheesecakesS, BREAD.—
Slice a penny loaf very thin, pour on it
a pint of hot cream, and let it stand two
or three hours ; then take eight eggs,
% lb. of butter, and a nutmeg grated ;
beat well, and mix them into the cream
and bread, with % lb. of currants, well
washed and dried, and a spoonful of
white wine, or brandy, bake them in
moulds, or raised crusts.
CHEESECAKES, LEMON.
— Boil the peelings of two large lemons
till they are tender ; pound them well
in a mortar, with lb. of loaf sugar,
the yolks of six eggs, with % lb. of fresh
butter ;✪ Lemon Cheesecakes lay puff paste in the moulds ;
and pour half full, and bake them.
CHEESECAKES, ORANGE.
— Blanch % lb. almonds, beat them
very fine, with orange-flower water, and
J£lb. of fine sugar sifted, 1 lb. of butter
melted carefully without oiling, and
nearly cold ; then beat the yolks of ten,
and whites of four eggs ; pound two
candied oranges, and a fresh one with
the bitterness boiled out, till as tender as
marmalade, without lumps ; and beat
the whole together and put into moulds.
CHE
CHE
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CHEESECAKES, RICE.
Boil 4 ok. of rice till It is tender, and
then drain ; mix it with four eggs well
beaten up, lb. of butter, half a pint
of cream, 6 ozs. of sugar, a grated nut-
meg, and a glass of brandy. Beat them
well together, and put into raised crusts,
and bake in a moderate oven.
CHEESE SANDWICHES.—
Take Cheshire cheese 3 parts, butter, 1
part, ham and veal one part each, and
two eggs, a little salt, pepper, and mus-
ta✪ Cheese Sandwichesrd. Powder well in a mortar. Make
Into sandwiches.
It may be potted in a similar way,
either with or without the meat ; the
eggs would require to be well boiled.
Consult me
1902Page 142 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHEESE to Toast.— Cut the cheese fine, and put it with a little butter into the oven, or before the fire in a dutch oven ; salt, pepper and mustard as you like it.
It is nice with finely chopped onions mixed with it. Better still with finely chopped onions and nice ham.
CHEESECAKES— Strain the whey from the curds of two quarts of milk; when rather dry, crumble it through a coarse sieve, and mix with 6 ozs. of butter, 1 oz. of pounded blanched almonds, a little orange-flower water, half a glass of raisin wine, a grated biscuit, 4 ozs. of currants, some nutmeg, powdered fine, and beat all with three eggs, and half a pint of cream till quite light ; then fill the tins three parts full.
CHEESECAKES.— Butter, 4 ozs. ; powdered sugar, 4 ozs. ; potatoes boiled, and floured through a sieve, 6 ozs. ; three eggs, and 25 drops of essence of lemon. Line the moulds with a light puff paste, and fill them. — This makes a cheap cheesecake.
CHEESECAKES,— Put a quart of new milk near the fire with a spoonful of rennet ; when it is broken, drain the curd through a coarse cloth, breaking the curd gently with the fingers ; rub into the curd 1/4 lb. of butter, 1/4 lb. of sugar, a nutmeg, and two Naples’ biscuit grated, the yolks of 4 eggs, and the white of one, 1 oz. of almonds well beaten, two spoonfuls of rose-water, and two of sherry wine; add 6 ozs. of currants. Line the moulds with light paste, pour the mixture into each, and bake in a slow oven from 15 minutes.
CHEESECAKES, ALMOND. — Almonds, 4 ozs., blanch and beat them with a little orange-flower water ; add the yolks of eight eggs, the rind of a lemon grated, % lb. of melted butter, and sugar to taste ; lay thin puff paste at the bottom of the tins ; and little slips across. Add 6 bitter almonds.
CHEESECAKES, BREAD.— Slice a penny loaf very thin, pour on it a pint of hot cream, and let it stand two or three hours ; then take eight eggs, % lb. of butter, and a nutmeg grated ; beat well, and mix them into the cream and bread, with % lb. of currants, well washed and dried, and a spoonful of white wine, or brandy, bake them in moulds, or raised crusts.
CHEESECAKES, LEMON. — Boil the peelings of two large lemons till they are tender ; pound them well in a mortar, with lb. of loaf sugar, the yolks of six eggs, with % lb. of fresh butter ; lay puff paste in the moulds ; and pour half full, and bake them.
CHEESECAKES, ORANGE. — Blanch % lb. almonds, beat them very fine, with orange-flower water, and J£lb. of fine sugar sifted, 1 lb. of butter melted carefully without oiling, and nearly cold ; then beat the yolks of ten, and whites of four eggs ; pound two candied oranges, and a fresh one with the bitterness boiled out, till as tender as marmalade, without lumps ; and beat the whole together and put into moulds.
CHE
CHE
I !<)
CHEESECAKES, RICE.
Boil 4 ok. of rice till It is tender, and then drain ; mix it with four eggs well beaten up, lb. of butter, half a pint of cream, 6 ozs. of sugar, a grated nutmeg, and a glass of brandy. Beat them well together, and put into raised crusts, and bake in a moderate oven.
CHEESE SANDWICHES.— Take Cheshire cheese 3 parts, butter, 1 part, ham and veal one part each, and two eggs, a little salt, pepper, and mustard. Powder well in a mortar. Make Into sandwiches.
It may be potted in a similar way, either with or without the meat ; the eggs would require to be well boiled.
Records on this page
CheesecakesCheesecakes (Cheap)Cheesecakes (Rennet)Rice CheesecakesAlmond CheesecakesBread CheesecakesLemon CheesecakesCheese Sandwiches