Curd for Cheesecakes

Ingredients

• a quart of new milk
• a table-spoonful of rennet
• three ounces of good butter
• two or three eggs
• sugar to your palate
• a little grated nutmeg
• a few currants if approved of

Method

1. 1

   Put new milk in a clean pan by the fire to keep blood warm.

2. 2

   Add rennet and wait for curd to separate from whey.

3. 3

   Cut curd into small pieces, strain, and press dry.

4. 4

   Melt butter and mix with curd, eggs, sugar, nutmeg, and currants.

5. 5

   Fill the cases with the mixture.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 3. The excerpt below is the record exactly as published.

curd for cheesecakes over the paste within an inch or inch and a half of the edge, ornament the top, with candied citron, or lemon-peel cut in thin slices, and sliced almonds to fancy, or sprinkle over a few currants, and bake it in a moderate oven. CURD FOR CHEESECAKES. Put a quart of new milk into a clean pan, and set it by the side of the fire so that it will keep blood warm; put a table-spoonful of rennet into it, too much will make the curd hard and the whey very salt; in a short time, it will be separated into curd and whey, which cut into small pieces with a knife. Or, put in a small piece of alum, about the size of a nutmeg, into the milk, and let it boil. Strain the curd from the whey by means of a hair sieve, either let it drain, or press it dry; pass the curd through the sieve, by squeezing it into a basin. Melt three ounces of good butter, and mix with the curd, also two or three eggs, or else one egg and four yolks. Add sugar to your palate; with a little grated nutmeg, and a few currants if approved of

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