Cheesecakes

Ingredients

• One pint of new milk
• four eggs
• quarter of a pound of sugar
• two ounces of butter
• a piece of cinnamon

Method

1. 1

   Boil the milk with a piece of cinnamon a few minutes; then pour it upon the eggs, stirring till well mixed; return it into the pan, and stir it over the fire till about the consistency of buttered eggs, but do not allow it to boil; then pour it into a basin, adding the butter, sugar, and a few drops of almond flavour.

2. 2

   Bake in cheesecake-tins, lined with puff paste.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 96. The excerpt below is the record exactly as published.

Cheesecakes. One piut of new milk, four eggs, quarter of a pound of sugar, and two ounces of butter. Boil the milk with a piece of cinnamon a few minutes ; then pour it upon the eggs, stirring till well mixed ; return it into the pan, and stir it over the fire till about the consistency of buttered eggs, but do not allow it to boil ; then pour it into a basin, adding the butter, sugar, and a few drops of almond flavom\ Bake in cheesecake-tins, lined with puff paste. Currants may be added to the ingredients. No. 393. — Cocoa-Nut Cheesecakes, Six ounces of cocoa-nut, four ounces of butter, six ounces of sugar, and four eggs. Grate the nut ; add the butter, melted, the eggs, well beaten, the sugar, powdered, a little mace, and gi’ated lemou-peeL Bake in cheesecake-tins, lined with puff paste. No. 394. — Cream Cheesecakes. One pint of cream, six eggs, six ounces of sugar, the grated rind of a lemon, and quarter of a pound of currants. Set the cream, with the eggs, well beaten, and the loaf sugar, powdered, over a slow fire, in a pan lined with earthenware, stir- ring constantly till very nearly boiling ; then pour it into a basin, and when cold, add the currants, lemon-peel, and a little cinnamon, or almond flavour. Bake in puff paste. No. 395. — Curd Cheesecakes. One pint of cream, the yolks of six, and whites of three eggs, half a pound of white sugar, two ounces of sweet almonds, four ounces of currants, and four oimces of butter. Set the cream on the fire, and when nearly boiling, add the eggs, well beaten, and when it becomes a fine curd, strain it through a lawn sieve, put it into a basin, and stir in the butter. 'When cool, add the almonds, blanched, and beaten with a little orange-flower water, the siigar, finely pounded, a little powdered mace, a few drops of almond flavour, and the currants. Bake in puff paste. 168 VEGETAniAN COOKEUY. No. 396. — Curd Cheesecakes. Half a pound of cheese-curd, quarter of a pound of butter, two ounces of biscuit, six ounces of currants, three eggs, six ounces of sugar, and a little candied orange. Be.at the curd and butter together in a mortar ; then add some light bread, or biscuit, soaked in cream, the sugar, pounded, the eggs, well beaten, the currants, candied orange, a little mace, and a few drops of almond flavour. Bake in small tins, lined with puff paste. No. 397. — Lemon Cheesecakes. One lemon, quarter of a pound of butter, four eggs, and six ounces of sugar. Put the butter into a pan with the sugar, the juice and grated rind of a lemon, and the eggs, well beaten, and stir the whole constantly over the fire till it is about the consistency of honey. Keep it in a jar, closely covered. A few Naples or sponge biscuits may be added to the quantity required for immediate use. No. 398. — Lemon Cheesecakes. Quarter of a pound of butter, half a pint of cream, the yolks of five eggs, six ounces of white sugar, and one large lemon. Slice the butter into the cream ; when melted, pour it care- fully on the yolks of eggs, well beaten, and the grated rind and juice of a lemon ; return it into the pan, and stir on a slow fire tUl thick ; pour it into a jar, and use when cold. No. 399. — Orange Cheesecakes. Two Seville oranges, the yolks of six eggs, six ounces of sugar, and four ounces of butter. Cut the oranges in two, and after taking out the pulp, boil the rinds, changing the water three or four times, to take out the bitterness ; drain, and then pound them in a mortar, adding the sugar, pounded, the eggs, well beaten, and the butter, melted, and mix aU well together. Bake in small tins, lined with puff paste. VEGETA ni AN COOKERY. 1C9 No. 400. — Potato Cheesecakes. Six ounces of potatoes, two lemons, six ounces of sugar, and four ounces of butter. After taking out the inside of two good-sized lemons, boil the rinds till tender ; beat them, with the sugar, in a marble mor- tar, and add the potatoes, boiled, well dried, and mashed till quite fine and smooth, the butter, molted in a little cream, and the juice of the lemons ; mix all well together, and let it remain till cold. Bake in cheesecake-tins, lined Avith puff paste, in a moderately hot oven, and serve with sugar sifted over. No. 401. — Rice Cheesecakes. Quarter of a pound of ground rice, one pint of new milk

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