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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 104
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To season Curd for Cheesecakes Work the Curd thro' a hair Sieve & to a Quart put 1 lb of Butter; beat the Curd & Butter well together, then put to it the Yolks of 3 Eggs & 4 Whites; beat them with a Glass of Sack; put to it 1/4 lb of grated Biscuits, then season it with Cinnamon, nutmeg & Sugar to y.r Taste; then put to it a lb of Currants & 2 oz. of candied orange & Lemon Peel shred small; fill your Cheesecakes & bake them - To make Custard Butter. Take a Quart of Cream & boil it with Mace Cinnamon & Nutmeg, & two or three Laurel Leaves
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To season Curd for Cheesecakes Work the Curd thro' a hair Sieve & to a Quart put 1 lb of Butter; beat the Curd & Butter well together, then put to it the Yolks of 3 Eggs & 4 Whites; beat them with a Glass of Sack; put to it 1/4 lb of grated Biscuits, then season it with Cinnamon, nutmeg & Sugar to y.r Taste; then put to it a lb of Currants & 2 oz. of candied orange & Lemon Peel shred small; fill your Cheesecakes & bake them - To make Custard Butter. Take a Quart of Cream & boil it with Mace Cinnamon & Nutmeg, & two or three Laurel Leaves
Szathmary Culinary Manuscripts and Cookbooks
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