Cheesecakes, Home-made.— Put four
well-beaten eggs into a saucepan containing a
pint of boiling milk, and let it remain on the fire
until it curdles. Pour off the whey, and put the
curd on an inverted sieve to drain. WHien it is
quite dry, add two table-spoonfuls of sugar, a
little salt, six ounces of carefully -washed cur-
rants, a jiiece of butter about the size of an egg,
melted, two spoonfuls of rose-water or cream,
and half a tea-spoonful of pounded cinnamon.
Line the tartlet tins with good puff" paste, three
parts fill them -with the mi.xture, and bake them
in a good oven. If a little vinegar or lemon-
juice is mixed with pulk, then placed on the tire,
it will curdle. Time to bake, twenty miniites.
Probable cost. Id. each. Sufficient for two dozen
cheesecakes.
Cheesecakes, Home-made (another
wa}'). — Mi.x three heaped table - spoonfuls of
ground rice with six of good milk till the paste
is quite smooth, then pour on it gradually, stir-
ring all the time, a pint of boiling milk. Put
it on the fire, and let it simmer till it thickens,
then add three table-spoonfuls of sugar, half a
tea-spoonful of ground cinnamon, a little grated
lemon-rind, and three ounces of butter. Mix
these well together, pour the mixture into a
basin, and when cool, stir in four eggs beaten
up with a table-spoonful of brandy. Line the
tartlet tins with a good light crust, three-parts
fill them with the mixture, and btike them in
a quick oven. Time to bake, twenty minutes.
Probable cost. Id. each. Sufficient for four
dozen cheesecakes.
Cheesecakes, Lemon.— Pub the peel
of two large lemons with half a pound of loaf
sugar. "Whisk six eggs thoroughly, add the
sugar pounded, and the juice of one lemon.
Melt half a pound of butter in a saucepan, with
five tablo-spoonfuls of cream✪ Cheesecakes, Lemon, add the other in-
gredients, and stir the mixture over the fire
until it begins to thicken. "Wlien cold, fill the
tartlet tins, previously lined with good puff
paste, a little more than half full, and bake them
in a quick oven for fifteen or twenty minutes.
Probable cost, 2d. each. Suthcient for four
dozen clicesecakes.
Cheesecakes, Orange. — Proceed in
the same way as for Lemon Cheesecakes,
sub.stituting orange-rind and orange-juice for
lemon-rind and lemon -juice. Time to bake,
twenty minutes. I'robable cost, 2d. each!
Sufficient for four dozen cheesecakes.
Cheesecakes, Potato.— Grate the thin
rind of two lemons, then pound them well with
two table-spoonfuls of finely-sifted sugar, and
three ounces of potato which has been boiled
until it has become floury. Stir a couple of
ounces of clarified butter in with the mixture,
and when smooth add the yolks of two and the
white of one egg✪ Cheesecakes, Potato. Line the tartlet tins with a
light crust, lather more than half fill them, and
bake in a quick oven. Time to bake, twenty
minutes. Probable cost. Id. each. Sufficient
for a dozen and a haH cheesecakes.
Page 343 · 3 recipe records on this page
Presented as published in 1892. 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, Home-made.— Put four well-beaten eggs into a saucepan containing a pint of boiling milk, and let it remain on the fire until it curdles. Pour off the whey, and put the curd on an inverted sieve to drain. WHien it is quite dry, add two table-spoonfuls of sugar, a little salt, six ounces of carefully -washed currants, a jiiece of butter about the size of an egg, melted, two spoonfuls of rose-water or cream, and half a tea-spoonful of pounded cinnamon. Line the tartlet tins with good puff paste, three parts fill them -with the mixture, and bake them in a good oven. If a little vinegar or lemon juice is mixed with milk, then placed on the tire, it will curdle. Time to bake, twenty minutes. Probable cost. Id. each. Sufficient for two dozen cheesecakes.
Cheesecakes, Home-made (another way). — Mix three heaped table - spoonfuls of ground rice with six of good milk till the paste is quite smooth, then pour on it gradually, stirring all the time, a pint of boiling milk. Put it on the fire, and let it simmer till it thickens, then add three table-spoonfuls of sugar, half a tea-spoonful of ground cinnamon, a little grated lemon-rind, and three ounces of butter. Mix these well together, pour the mixture into a basin, and when cool, stir in four eggs beaten up with a table-spoonful of brandy. Line the tartlet tins with a good light crust, three-parts fill them with the mixture, and bake them in a quick oven. Time to bake, twenty minutes. Probable cost. Id. each. Sufficient for four dozen cheesecakes.
Cheesecakes, Lemon.— Rub the peel
of two large lemons with half a pound of loaf sugar. "Whisk six eggs thoroughly, add the sugar pounded, and the juice of one lemon. Melt half a pound of butter in a saucepan, with five table-spoonfuls of cream, add the other ingredients, and stir the mixture over the fire until it begins to thicken. "Wlien cold, fill the tartlet tins, previously lined with good puff paste, a little more than half full, and bake them in a quick oven for fifteen or twenty minutes. Probable cost, 2d. each. Sufficient for four dozen cheesecakes.
Cheesecakes, Orange. — Proceed in the same way as for Lemon Cheesecakes, substituting orange-rind and orange-juice for
lemon-rind and lemon -juice. Time to bake, twenty minutes. Probable cost, 2d. each! Sufficient for four dozen cheesecakes.
Cheesecakes, Potato.— Grate the thin
rind of two lemons, then pound them well with two table-spoonfuls of finely-sifted sugar, and three ounces of potato which has been boiled until it has become floury. Stir a couple of ounces of clarified butter in with the mixture, and when smooth add the yolks of two and the white of one egg. Line the tartlet tins with a light crust, rather more than half fill them, and bake in a quick oven. Time to bake, twenty minutes. Probable cost. Id. each. Sufficient for a dozen and a haH cheesecakes.
Records on this page
Cheesecakes, LemonCheesecakes, OrangeCheesecakes, Potato