Cheesecakes from Curds
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use a salamander to color the cheesecake quickly. Do not overbake.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 195. The excerpt below is the record exactly as published.
cheesecakes from curds act as follows : — Take eight ounces of curds, and see that they are sufficiently well pressed to get rid of all the fluid. This should be pounded in a mortar with six ounces of sugar, two ounces of butter, the yolks of six eggs, and two ounces of crushed ratafias
Cook this with the app: pantry check, scaling, and the assistant.