Chescakes [cheesecakes] with out Curd
Item
Title
Chescakes [cheesecakes] with out Curd
Date
1694/1795
Description
A recipe for making cheesecake.
Transcript
Chescakes [cheesecakes] with out Curd
[left margin: 3:0] Beat 3 eges very well as ya are beating put to them as much fine meale as will Make them thick then put to it 4 eges more. beat them all to gether then take a quart of creame, & a quarter of a pound of buter and set them on the fire when thay begin to boyle put in the eggs and flower and let them boyle till thay be thick, seasen it with salt suger & sinemen & curans so backe it in Cofins of paist like chese Cakes so bake it them
[left margin: 3:0] Beat 3 eges very well as ya are beating put to them as much fine meale as will Make them thick then put to it 4 eges more. beat them all to gether then take a quart of creame, & a quarter of a pound of buter and set them on the fire when thay begin to boyle put in the eggs and flower and let them boyle till thay be thick, seasen it with salt suger & sinemen & curans so backe it in Cofins of paist like chese Cakes so bake it them
Subject
currants See all items with this value
Contributor
Abu-Baderth, Nagham
Stevens, Jen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.
Identifier
31