Cheesecakes — Richmond Maids of Honour
From English and French cookery, 1890
Sufficient for 24 cheesecakes.
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 English and French cookery (1890) by Percy Lindley, page 75. The excerpt below is the record exactly as published.
Cheesecakes — Richmond Maids of Honour. — The follow- ing, believed to be genuine recipe, is taken from Cassell’s invaluable ‘Dictionary of Cookery’ : Beat 2 eggs, and mix them with a quart of new milk ; add the eggs and milk to a quart of boiling water in a saucepan. Pour in lemon-juice, and remove the curd, as it rises, to a sieve to drain. Mix the curd with the yolks of 4 eggs, previously well beaten, a large cupful of clotted cream, the rind of a lemon, rubbed off on sugar, a little pounded cinnamon, J nutmeg, grated, 6 ounces of currants, well washed and dried, and a glass of brandy
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