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Classic
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page 157
pound and a quarter of the best fresh butter, and stir well into it.
As to your puff-paste for your cheesecakes, it must be made in the manner
following:
Wet a pound of fine flour with cold water, and then roll it out; put in
gradually at least two pounds of the best fresh butter and shake a small
quantity of flour upon each coat as you roll it. Make it just as you use it.
N. B.
Some will add to these, both currants and perfumed plumbs.
Cheesecakes without Rennet.
Take a quart of thick cream, and set it over a clear fire, with some quartered
nutmeg in it: just as it boils up, put in twelve eggs well beaten; stir it a
little while on the fire, till it begins to curdle, then take it off, and gather
the curd as for cheese; put it in a clean cloth, tie it together and hang it up,
that the whey may run from it, when it is pretty dry, put it in a stone mortar,
with a pound of butter, a quarter of a pint of thick cream, some sack,
orange-flower water, and half a pint of fine sugar; then beat and grind all
these together for an hour or more, till it is very fine; pass it through a hair
sieve, and fill your patty-pans but half full; you may put currants in half the
quantity, if you please; a little more than a quarter of an hour
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