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Carr family cookbook, 1741-1753
Page 60
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Chees cake Take five pints of new milk yearn it over night pretty hard, drain it well from the whey & let it hang till morning, then beat it in a marbell mortar with half a pound of sweet butter, when the butter & curd is well mixt put to it as many currants as you like. then take ten yolks & six whites of eggs well beaten, put to them a pint of thick cream half a pint of sack or white wine a little beaten mace, cinimon & nutmegg & sweeten it to your tast, this done pour it up your curd but dont mix it leaving the curd in lumps then fill you pans and bake them, if you mix the curd with the liquid the currants will fall to the bottam
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Chees cake Take five pints of new milk yearn it over night pretty hard, drain it well from the whey & let it hang till morning, then beat it in a marbell mortar with half a pound of sweet butter, when the butter & curd is well mixt put to it as many currants as you like. then take ten yolks & six whites of eggs well beaten, put to them a pint of thick cream half a pint of sack or white wine a little beaten mace, cinimon & nutmegg & sweeten it to your tast, this done pour it up your curd but dont mix it leaving the curd in lumps then fill you pans and bake them, if you mix the curd with the liquid the currants will fall to the bottam
Szathmary Culinary Manuscripts and Cookbooks
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