vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Curd Cheesecakes
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a dozen cheesecakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 439. The excerpt below is the record exactly as published.
Curd Cheesecakes. — Turn one quart of milk witli a little rennet ; di-ain off the whey, and mix with the curd a piece of butter the size of a large egg, beaten to a cream; press it through a coarse sieve, and mix with it a heaped table-spoonful of pounded loaf sugar, the peel of a lemon finely shred, two table-spoonfuls of currants, two well-beaten eggs, and a dozen sweet and two bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.