Cheese-Cakes

Ingredients

• twelve quarts of Milk
• a good spoonful of Runnet
• the yolks of eight new laid Eggs
• two whites
• a pound of butter
• season them to your taste with Sugar finely beaten
• put in some Cloves and Mace in subtile powder

Method

1. 1

   Warm the milk and curdle with rennet.

2. 2

   Strain and wring out the whey, then work the curds into a paste.

3. 3

   Mix in eggs, butter, sugar, and spices.

4. 4

   Fill pastry coffins and bake.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 127. The excerpt below is the record exactly as published.

CHEESE-CAKES Take twelve quarts of Milk warm from the Cow, turn it with a good spoonful of Runnet. Break it well, and put it into a large strainer, in which rowl it up and down, that all the Whey mayrun out into a little tub ; when all that will is run out, wring out more. Then break the curds well ; then wring it again, and more whey will come. Thus break and wring till no more come. Then work the Curds exceedingly with your hand in a tray, till they be- come a short uniform Paste. Then put to it the yolks of eight new laid Eggs, and two whites, and a pound of butter. Work all this long together. THE CLOSET OPEDjED 215 In the long working (at the several times) con- sisteth the making them good. Then season them to your taste with Sugar finely beaten ; and put in some Cloves and Mace in subtile powder

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