Cheese-cake Filling for Tartlets
From Soups, savouries, sweets, with a chapter on breads, 1889
Omit nutmeg and currants if using for Coventry Tartlets.
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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 28. The excerpt below is the record exactly as published.
One quart of new milk, two teaspoonfuls of rennet, two ounces of fresh butter, two ounces of sugar, two macaroons, the yolks of two * They call for dates and quinces in the pantry.* * Romeo and Juliet.* I2S SWEETS. * Ten men can scarce maichyou with a spoon in apie.^ * Ralph Roister Doister.* eggs, two ounces of currants, well washed and dried, a little nutmeg and lemon-peel grated. Warm the milk in a saucepan, but do not make it hot ; pour it into a shallow pie-dish, and mix in gently the essence of rennet. Do not put the dish in a cold place, and in two or three hours a soft curd will be formed. Drain this on a hair sieve, and when all the whey has run from it, put it into a basin, and mix with it the butter, sugar, macaroons — previously broken fine in a mortar — and the yolks of the eggs
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Cook this with the app: pantry check, scaling, and the assistant.