7. _Another way for Cheese-cakes._
Take the Curd of four Gallons of new Milk, and put thereto half a pound
of Almonds blanched and beaten fine with Rosewater, then put in one Pint
of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt,
one pound and half of plumped Currans, a little Rosewater, and some
Sugar, and so mix them very well, and put them into your Crust and bake
them.
8. _Another way for Cheese-cakes._
Take the Curd of four Gallons of new Milk, beat it well in a Mortar with
half a pound of fresh Butter, and then season it as you do the other
above-named.
9. _Another way for Cheese-cakes._
Take the same quantity of Curd, and mix it with half a Pound of Rice
boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
not too much.
10. _To make fresh Cheese._
Take some very tender Cheese-Curd, stamp it very well in a Mortar with a
little Rosewater, wherein whole Spice hath been steeped, then let it
stand in a little Cullender about half an hour, then turn it out into
your Dish, and serve it to the Table with Cream, Wine, and Sugar.
11. _Another way for a fresh Cheese._
Take a quart of Cream, and boil in it whole Spice, then stir in the
yolks of eight Eggs, and four whites well beaten, and when they are hot,
put in so much Sack as will give it a good taste, then stir it over the
Fire till it runneth on a Curd, then beat it in a Mortar as the other,
and serve it to the Table with Cream and Sugar.
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