CHEESECAKES, Cheap. — Rub six ounces of boiled potatoes
through a sieve ; add a quarter of a pound of butter, a quarter of a pound
of white sugar, the yolks of three eggs and the white of one, a quarter of
a pound of currants, and twenty drops of essence of lemon✪ Cheesecakes, Cheap. Line the tins
with light paste, fill them, and bake for twenty minutes.
CHEESECAKES (CURD). — Beat together half a pint of curds,
four eggs, half a pint of cream, half a nutmeg, and a spoonful of ratafia
flavouring ; add a quarter of a pound of sugar, and half a pound of
currants✪ Cheesecakes (Curd). Line some patty-pans with a light paste, put the above mixture
in the centre, and bake.
CHEESECAKES (LEMON). — Rub a pound of loaf sugar upon
the rind of two large fresh lemons until all the yellow part is taken off.
Crush it to powder, and mix with it the strained juice of the lemons, the yolks
of six and the whites of four well-beaten eggs, three sponge biscuits, finely
grated, and four ounces of fresh butter✪ Cheesecakes (Lemon). Put all together in a saucepan
over the fire, and stir in one direction till the mixture is as thick as honey.
It may be used at once for the pastry, or, if preferred, may be put into a
jar and covered closely for future occasions. If kept in a cool, dry place
the mixture will remain good for a couple of years. Time, half an hour
to prepare.
CHEESECAKES (ORANGE). — Boil the peel of two large
oranges in two or three waters, and beat it up with a quarter of a pound
of loaf sugar, a little curd, the yolks of six fine eggs, and half a pound of
butter✪ Cheesecakes (Orange). When the whole are well mixed, cover the patty-pans with puff
paste, half fill them with the mixture and bake.
35
CHEESECAKES, To Make Superior.— Put a spoonful of rennet
into a quart of milk and stand it near the fire ; strain the whey from the
curds, breaking the latter gently with the fingers ; rub into the curds a
quarter of a pound of butter, the same weight of sugar, the yolks of four
eggs and the white of one, one ounce of almonds well beaten, a grated
nutmeg, half a glass of raisin wine, and six ounces of currants✪ Cheesecakes, To Make Superior. Line the
moulds with a light puff paste, three parts fill them with the mixture, and
bake in a slow oven for fifteen minutes.
CHEESE (COULOMMIERS). — Madame Decanville, a French
lady who received a gold medal for the excellence of her Coulommiers
cheese, thus describes her method of making it : — In shape the cheeses
are round, an inch thick, and four, six, or twelve inches across. They are
made of half milk and half cream. The milk is set for twelve hours, and
then skimmed. Twelve hours later the skimmed milk is curdled with
rennet, and, twenty-four hours after that, the curd and cream, in equal
parts, are put together in the moulds spoonful by spoonful, but not in any
other way mixed. The tin mould, without top or bottom, rests on a mat
of single straws threaded, covering a space sixteen by twelve inches, and
the mat on a thin board, which is placed on an inclined shelf to drain off
the whey that escapes. When the cheese has been two days in the mould,
it is turned out upon a fresh straw mat resting on an osier mat, slightly
sprinkled with salt, and turned daily till cured, which in summer is in a
fortnight and in winter in three or four weeks.
Page 38 · 6 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHEESECAKES, Cheap. — Rub six ounces of boiled potatoes through a sieve ; add a quarter of a pound of butter, a quarter of a pound of white sugar, the yolks of three eggs and the white of one, a quarter of a pound of currants, and twenty drops of essence of lemon. Line the tins with light paste, fill them, and bake for twenty minutes.
CHEESECAKES (CURD). — Beat together half a pint of curds, four eggs, half a pint of cream, half a nutmeg, and a spoonful of ratafia flavouring ; add a quarter of a pound of sugar, and half a pound of currants. Line some patty-pans with a light paste, put the above mixture in the centre, and bake.
CHEESECAKES (LEMON). — Rub a pound of loaf sugar upon the rind of two large fresh lemons until all the yellow part is taken off. Crush it to powder, and mix with it the strained juice of the lemons, the yolks of six and the whites of four well-beaten eggs, three sponge biscuits, finely grated, and four ounces of fresh butter. Put all together in a saucepan over the fire, and stir in one direction till the mixture is as thick as honey. It may be used at once for the pastry, or, if preferred, may be put into a jar and covered closely for future occasions. If kept in a cool, dry place the mixture will remain good for a couple of years. Time, half an hour to prepare.
CHEESECAKES (ORANGE). — Boil the peel of two large oranges in two or three waters, and beat it up with a quarter of a pound of loaf sugar, a little curd, the yolks of six fine eggs, and half a pound of butter. When the whole are well mixed, cover the patty-pans with puff paste, half fill them with the mixture and bake.
CHEESECAKES, To Make Superior.— Put a spoonful of rennet into a quart of milk and stand it near the fire ; strain the whey from the curds, breaking the latter gently with the fingers ; rub into the curds a quarter of a pound of butter, the same weight of sugar, the yolks of four eggs and the white of one, one ounce of almonds well beaten, a grated nutmeg, half a glass of raisin wine, and six ounces of currants. Line the moulds with a light puff paste, three parts fill them with the mixture, and bake in a slow oven for fifteen minutes.
CHEESE (COULOMMIERS). — Madame Decanville, a French lady who received a gold medal for the excellence of her Coulommiers cheese, thus describes her method of making it : — In shape the cheeses are round, an inch thick, and four, six, or twelve inches across. They are made of half milk and half cream. The milk is set for twelve hours, and then skimmed. Twelve hours later the skimmed milk is curdled with rennet, and, twenty-four hours after that, the curd and cream, in equal parts, are put together in the moulds spoonful by spoonful, but not in any other way mixed. The tin mould, without top or bottom, rests on a mat of single straws threaded, covering a space sixteen by twelve inches, and the mat on a thin board, which is placed on an inclined shelf to drain off the whey that escapes. When the cheese has been two days in the mould, it is turned out upon a fresh straw mat resting on an osier mat, slightly sprinkled with salt, and turned daily till cured, which in summer is in a fortnight and in winter in three or four weeks.
Records on this page
Cheesecakes, CheapCheesecakes (Curd)Cheesecakes (Lemon)Egg and Biscuit MixtureCheesecakes (Orange)Cheesecakes, To Make Superior