To make fine Cheesecakes

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Pint of Cream, and warm it, and put it to five Quarts of Milk warm from the Cow, then put Runnet to it, and just give it a stir about; and when it is come, put the Curd in a Linnen Bag, or Cloth, and let it drain well away from the Whey, hut do not squeeze it much; then put it in a Mortar, and break the Curd as fine as Butter, then put to your Curd, Half a Pound of sweet Almonds blanched, and beat exceeding fine, or Half a Pound of Mackeroons beat very fine. If you have Almonds, grate in a Naples Bisket; but if you use Mackeroons, you need not; then add to it the Yolks of nine Eggs beaten, a whole Nutmeg grated, two perfumed Plumis dissolved in Rose or Orange-flower Water, Half a Pound of fine Sugar; mix all well together, then melt a Pound and quarter of Butter, and stir it well in it, and Half a Pound of Currans plumped, to Jet stand to cool till you use it; then make your Puff-paste thus: Take a Pound of fine Flour, and wet it with cold Water, roll it out, and put into it by degrees a Pound of fresh Butter, shake a little Flour on each Coat as you roll it. Make it just as you use it.

You may leave out the Currans for Change, nor need you put in the perfumed Plumbs, if you dislike them; and for Variety, when you make them of Mackeroons, put in as much Tincture of Saffron as will give them a high Colour, but no Currans. This we call Saffron Cheesecakes; the other without Currans, Almond Cheesecakes; with Currans, fine Cheesecakes; with Mackeroons, Mackeroon Cheesecakes.