Yorkshire Curd Cheesecakes
From Sea Cookery, 1911
To make Yorkshire curd: Put four quarts of sour milk in a pan and bring to the boiling point, let stand for twenty minutes, strain through a cloth, and allow to drain thoroughly.
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 82. The excerpt below is the record exactly as published.
YORKSHIRE CURD CHEESECAKES. 34 lbs. curd 2 lbs. sugar lb. butter £ oz. bi-carbonate of soda 2 eggs 6 drops lemon essence £ lb. currants
Cook this with the app: pantry check, scaling, and the assistant.