To Make My owne Chees Cakes [cheesecakes]

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Title: To Make My owne Chees Cakes [cheesecakes]
Date: 1694/1795
Description: A recipe to make cheese cake.
Transcript: [inserted left margin: 301] For the Curd, take a Galen wanting a pinte of milk which must be swete Creame put in your runet. when it is Come streane the whey from it then put in a bole, put to it a quarter of a pounde of fresh buter then put it threw a [h]are Seve which done put to it 4 eggs 3 or 4 spoonefuls of creame some mace & Cloves & nutmeg 3 quarters of a pound of Corons 4 or 5 spoonefuls of sack, then for the crust take a Pound of fine flowre 3 quarters of a pound of buter rub it very well in to your Floure then put in [text loss] Eggs Take out one white as much Faire water [text loss] will make it up in to a stiff paist which role [text loss] a Moderate thicknes, buter your Tinss & put [text loss] your paist then fill them putting on the tops of the[m] half a Dosen thin piecs of Buter to ceep them from browning, Back them as Paile to be Enough as you care [text loss].
Subject: See all items with this value cream; See all items with this value butter; See all items with this value mace (spice); See all items with this value nutmeg; See all items with this value cloves; See all items with this value sherry; See all items with this value flour; See all items with this value eggs; See all items with this value milk; See all items with this value Sack; See all items with this value currant; See all items with this value rennet
Contributor: Ochsner, Elizabeth; Gerber, Steven; 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.

Item sets: Fairfax Cookbook; Food; Breads & Baked Goods