Curd for Cheesecakes
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 50. The excerpt below is the record exactly as published.
Curd for Cheesecakes Beat two ounces of butter to a cream, add one well-beaten egg, two ounces of pounded sugar, a stale penny sponge cake, and a few drops of essence of lemon
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