To make a Cheesecurd Florendine

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Pounds of Cheesecurd, break it all to Pieces with your Hand, a Pound of blanched Almonds finely pounded, with a little Rose-water, half a Pound of Currans, clean washed and picked, a little Sugar to your Palate, some stewed Spinage cut small; mix all well together, lay a Puff-paste in your Dish, put in your Ingredients, cover it with a thin Crust rolled, and laid a-cross, and bake it in a moderate Oven half an Hour. As to the Top-Crust lay it in what Shape you please, cither rolled or marked with an Iron on purpose.