Bread Cheesecakes
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.
Bread Cheesecakes. Slice a penny loaf as thin as possible, pour on it half a pint of boiling cream, and let it stand for two hours ; take four eggs, a quarter of a pound of butter, and half a nutmeg, grated ; beat these in- gredients all well together, and mix them into the cream and bread with a quarter of a pound of currants, well washed and dried, add a small spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.