Chescakes [cheesecakes] with out Curd

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
Subject: See all items with this value eggs; See all items with this value cream; See all items with this value sugar; See all items with this value salt (seasonings); See all items with this value cinnamon; See all items with this value butter; See all items with this value flour; See all items with this value dried fruits; See all items with this value cakes; See all items with this value baking; See all items with this value boiling (cooking); currants
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

Media: http://wizwah.gmu.edu/oberle/files/original/1d825155d6fbee2cacdeab2b01001c42.jpg