Cheesecakes (Rennet)
From Consult me, 1902
Serves 3
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 142. The excerpt below is the record exactly as published.
ozs. of currants, some nut- meg, powdered fine, and beat all with three eggs, and half a pint of cream till quite light ; then fill the tins three parts full. CHEESECAKES.— Butter, 4 ozs. ; powdered sugar, 4 ozs. ; potatoes boiled, and floured through a sieve, 6 ozs. ; three eggs, and 25 drops of essence of lemon. Line the moulds with a light puff paste, and fill them. — This makes a cheap cheesecake. CHEESECAKES,— Put a quart of new milk near the fire with a spoon- ful of rennet ; when it is broken, drain the curd through a coarse cloth, break- ing the curd gently with the fingers ; rub into the curd % lb. of butter, % lb. of sugar, a nutmeg, and two Naples’ biscuit grated, the yolks of 4 eggs, and the white of one, 1 oz. of almonds well beaten, two spoonfuls of rose-water, and two of sherry wine
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Cook this with the app: pantry check, scaling, and the assistant.