Curd Cheesecakes

Ingredients

• one pint of cream
• the yolks of six
• the whites of three eggs
• half a pound of white sugar
• two ounces of sweet almonds
• four ounces of currants
• four ounces of butter

Method

1. 1

   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.

2. 2

   When cool, add the almonds, blanched, and beaten with a little orange-flower water, the sugar, finely pounded, a little powdered mace, a few drops of almond flavour, and the currants.

3. 3

   Bake in 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.

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

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