A Cheese-Cake

Ingredients

• Four eggs
• half a gill milk
• a quarter of a pound butter
• the same of powdered sugar
• two ounces grated bread
• two tablespoonsful brandy
• the same of wine
• a teaspoonful of rose-water
• the same of mixed mace, cinnamon and nutmeg
• a quarter of a pound currants

Method

1. 1

   Prepare puff paste first; have the currants very clean and reserve some for sprinkling over the cheese-cake; sprinkle the remainder with flour; stir the butter and sugar to a cream; grate the bread and prepare the spice; beat the eggs very light; boil the milk and then add to it half the eggs (beaten together) and boil the mixture till it becomes a curd, stirring frequently with a knife; then mix in the bread, and afterward stir all together, including the currants, into the butter and sugar; then add the remaining half of the egg, and by degrees the liquor and spice.

2. 2

   Line patty-pans or pie dishes with puff paste, fill with the mixture, sprinkling the reserved currants over the top; then bake.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 52. The excerpt below is the record exactly as published.

A CHEESE-CAKE. Four eggs, half a gill milk, a quarter of a pound but- ter, the same of powdered sugar, two ounces grated bread, two tablespoonsful brandy and the same of wine, a tea- spoonful of rose-water, the same of mixed mace, cinna- mon and nutmeg, a quarter of a pound currants

Cook this with the app: pantry check, scaling, and the assistant.