Chesecakes with out Curd
Item
Title
Chesecakes with out Curd
Date
1694/1795
Description
A recipe for making cheesecake.
Transcript
Chescakes with out Curd
[inserted left margin: 3:0] Beat 3 eges very well as ya[you] are beating put to ym[them] as much fine meale as will Make ym[them] thick yn[then] put to it 4 eges more. beat ym[them] all to gether yn[then] take a quart of creame, & a quarter of a pound of buter and set [dash] ym[them] on ye[the] fire when thay begin to boyle put in ye[the] eggs and flower[flour] and let ym[them] boyle till thay be thick, seasen it with salt suger & sinemen & curans so backe it in Cofens of paist like chese Cakes so bake it them
[inserted left margin: 3:0] Beat 3 eges very well as ya[you] are beating put to ym[them] as much fine meale as will Make ym[them] thick yn[then] put to it 4 eges more. beat ym[them] all to gether yn[then] take a quart of creame, & a quarter of a pound of buter and set [dash] ym[them] on ye[the] fire when thay begin to boyle put in ye[the] eggs and flower[flour] and let ym[them] boyle till thay be thick, seasen it with salt suger & sinemen & curans so backe it in Cofens of paist like chese Cakes so bake it them
Subject
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