CheesecakeOrigin: British Period: Elizabethan |
Original RecipeCheesecake (from Digby)Take 12 quarts of milk warm from the cow, turn it with a good spoonfull of runnet. Break it well, and put it in a large strainer, in which rowl it up and down, that all the whey may run out into a little tub; when all that will is run out, wring out more. Then break the curds well; then wring it again, and more whey will come. Thus break and wring till no more come. Then work the curds exceedingly with your hand in a tray, till they become a short uniform paste. Then put to it the yolks of 8 new laid eggs, and two whites, and a pound of butter. Work all this long together. In the long working (at the several times) consisteth the making them good. Then season them to your taste with sugar finely beaten; and put in some cloves and mace in subtle powder. Then lay them thick in coffins of fine paste and bake them. 
Modern RedactionIngredients:
1kg creamed cottage cheese (or ricotta) Method:Based on the original recipe, 12 quarts of milk (13.5l) would yield somewhere around 2kg of cottage cheese. Taking this as a guide and halving the ingredients yields the recipe above). It is also assumed that Elizabethan eggs were probably smaller than modern large eggs. After you have made your pie crust (use either the short-crust for an expensive pie or the standart pie-crust recipes) place in a 22cm pie dish, add dried beans to keep the bottom flat and blind bake in an oven at 170°C for ten minutes. Meanwhile, melt the butter in a pan. Whilst it is melting, beat the eggs and yolk together and stir into the cheese. Fold in the other ingredients and then stir-in the molten butter. Pour this mixture into a pie base and bake the tart in an oven at 170°C for about 7o minutes or until the surface turns a golden brown. Allow the cheesecake to cool for an hour and serve. |
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