-

OverviewTranscribeVersionsHelp

Facsimile

Transcription

Status: Needs Review

(48)

Creams

Cream Curd

Take one quart of sweet cream. put one pint of sour, 8 eggs leaving
out 2 whites a little salt, then put into a wide stew pan, quart of
spring water and one quart of new milk, as soon as it boils put in the cream
and the curd will rise to the top, when you see them break from the
whey you must take them off with a skimmer on to a cloath tyed over
a sieve or pan, they must not be stir'd till quite cold. these curds make
pretty cheesecakes if you add a few yolks of eggs, a little orange honey
or rose water & some sugar, a few shread almonds or currant if you
like it. you must add a little piece of butter also

Receipts taken out of Glasses Book

To make Lemon Cheesecakes

Take the peel of two large lemons, boil it very tender then pound it with
a mortar with a quarter of a pound or more of loaf sugar, the yolks six eggs
& half a pound of fresh butter; pound & mix all well together lay a puff past
in yr patty pans, fill them half full & bake them, orange cheesecakes are
done the same way, only you boil the peel in two or three waters to take
out the bitterness

a Second sort of Lemon cheesecakes

Take two large lemons, grate off the peel of both & squeeze the juice of
one. & add to it half a pound of double refined sugar, twelve yolks of eggs
eight whites well beaten, then melt half a pound of butter in four or five
spoonfulls of cream, then stir it all together & set it over the fire stirring
it till it begins to be pretty thick, then take it off & when it is cold, fill your
patty pans little more than half full, put a past very thin at the bottom of your
patty pans. half an hour with a quick oven will bake them

Notes and Questions

Nobody has written a note for this page yet

Please sign in to write a note for this page