Carrot Cheesecakes
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, about 1d. each.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 318. The excerpt below is the record exactly as published.
Carrot Cheesecakes. — Boil a moderate- sized carrot until tender. Pound it in a mortar, and pass the pulp through a fine hair sieve. Mix with it an ounce of oiled butter, two des- sert-spoonfuls of washed currants, two table- spoonfuls of sugar, half a nutmeg grated, a table-spoonful of fresh curd, and a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.