How To Make Cheesecakes (Old Recipe)

Take 1 quart of cream and 1 gallon of milk, run it tender as you do cold cheese (i.e., make of it a light curd with rennet), when 'tis come, brake it and draw the whey clean from it; work your curd with a spoon through a hair sieve, put to it 3/4 lb. of butter, and as much sugar as will sweeten it, with the yolk of 6 eggs, and a little grated nutmeg and a drop of rosewater: work it well, and mix 1 lb. of currants, washed and picked, amongst it; put it into your paste, bake it half an hour, then take them out and serve them to the table.

How To Make Rice Cheesecakes (Old Recipe)

Boil 2 quarts of cream or milk with a little whole mace and cinnamon, then take off the fire, remove the spice, and put in 1/2 lb. of rice flour, and place it on the fire again to boil, stirring it together; then take it off, and beat the yolks of 24 eggs, set it on the fire again, and keep stirring till it is as thick as curds; add 1/2 lb. of blanched almonds pounded, and sweeten to your palate; or, if you chuse, you may put in 1/2 lb. of currants, well picked, and rubbed in a clean cloth.

Lemon Cheesecakes (Old Recipe)

Take 2 large lemon peels, boil and pound them well together in a mortar, with about 6 oz. of loaf-sugar and the yolks of 6 eggs; mix all well together, and fill your patty-pans about half full. Orange cheesecakes you may do the same way, but be careful to boil the peels in two or three waters to get out the bitterness.