1471. Cheesecakes

Cut your paste and fill the pans as in receipt 1077, have ready prepared this mixture, break three yolks of eggs and one white into a basin, a little powdered sugar, a grating of a lemon, the juice of a lemon, a few bread crumbs or crumbed stale pound cake, an ounce of clarified butter, mix all well together; add half a gill of cream, put a spoonful in each tartlet pan; you must press the paste the form of the pan.

1472. Cheesecakes

Take the curd of three quarts of milk, a pound of currants, twelve ounces of Lisbon sugar, a quarter of an ounce of cinnamon, the same quantity of nutmeg, and the peel of a lemon chopped to a paste, the yolks of eight and the whites of six eggs, a pint of scalded cream and a pint of brandy; mix them all together, put a light thin puff paste into your patty pans and half fill them.

1473. Common Cheesecakes

Put a quart of milk on the fire, when it boils add eight eggs well beaten; stir them till they become a curd, then pour it out, and when it is cold put in three quarters of a pound of currants well washed, two spoonfuls of rose water and a little salt; make a puff paste and put in the mixture. If you bake them in the patties it will be necessary to butter the patties to enable you to turn them out; but if you bake in glass or china, only an upper crust will be necessary, as you can send them to table without taking them out.

1474. Cheesecakes De St. Denis

With a fresh cream cheese (curds) mix a spoonful of flour, a little salt, four eggs, bake it in good puff paste coloured with the yolk of eggs; it may be served either hot or cold.

1475. Cheesecakes A La Duc De Guise

Make a paste of a quart of the best flour, rub into it a pound of butter, a quarter of a pound of sugar from which all lumps have been removed, add two tea-spoonfuls of orange flower water; work this into a fine even paste, lay it in patty pans. For the curd take the yolk of twelve eggs, beat in a pint of very thick cream, when the cream boils up put in the eggs, take it off, put it in a cloth over a cullender; whey some new milk with rennet for the other curd; when you temper them together take a pound of currants, three quarters of a pound of butter, half a pound of sugar, a quarter of an ounce of grated nutmeg, four spoonfuls of rose water, and then bake quickly.

1476. Apple Cheesecakes

Take twelve apples, pare, core, and boil in sufficient water to wash them; beat them very smooth, add six yolks of eggs, the juice of two lemons, some grated lemon peel, half a pound of fresh butter beaten to a cream, and sweetened with powdered sugar; beat in with the apples, bake in a puff crust, and serve open.

1477. Almond Cheesecakes

Take four ounces of blanched almonds, mixed with a few bitter, beat them with a spoonful of water, add four ounces of powdered sugar, a spoonful of cream, and the whites of two eggs well beaten; mix them quickly, put into small patty pans and bake for twenty minutes in a moderately warm oven.

1478. Bread Cheesecakes

Take a French roll, slice it very thin, pour over it some boiling cream, allow it to cool and then add six or eight eggs, half a pound of butter melted, a spoonful of brandy, half a pound of currants, some nutmeg, and a little sugar; put them in puff-paste, the same as other cheesecakes.

1479. Citron Cheesecakes

Take a pint of cream, boil it, and when cold mix it with two eggs well beaten; then boil them together, until they become a curd. Put in a few blanched almonds beaten in a mortar with a little orange flower water, add some Naples biscuits and green citron chopped very small. Sweeten, and bake in tins.

1480. Lemon Cheesecakes

Take four ounces of sifted lump sugar, and the same quantity of butter; melt them slowly, add the yolks of two and the white of one egg, a Savoy biscuit, some blanched almonds, the rind of three lemons shred fine, and the juice of one lemon and a half, and three spoonfuls of brandy; mix all well together, then make a paste with eight ounces of flour, and six ounces of butter, mixing four ounces of it with the flour first, then wet it with six spoonfuls of water, and roll in the remainder of the butter; put the ingredients to this paste and bake it.

1481. Orange Cheesecakes

Take eight ounces of blanched almonds, beat them very fine with orange-flower water, melt a pound of butter carefully without oiling (let it be nearly cold before using it for the cheesecakes); beat and sift half a pound of sugar, beat the yolks of ten and the whites of four eggs, pound one fresh and two candied oranges (previously boiled to draw out the bitterness) in a mortar till as soft as marmalade, without any lumps; these mix altogether, and put into patty pans.