Cheesecake Cases
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
For a large cheesecake, line a flat pie dish with puff or tart paste, add an extra rim, spread curd within an inch of the edge, and ornament the top with candied citron or lemon-peel.
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 3. The excerpt below is the record exactly as published.
CHEESECAKE CASES. Roll out some pieces of paste, nearly half an inch thick, and large enough to cover the pans. Thin them 10 CONFECTIONARY a little in the middle, trim the paste from the edges, and notch them round. Put some curd in the centre of the paste; cut a slice of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.