Recipes > Desserts > Cakes > Cheesecakes > Cheesecake. No. 4

Cheesecake. No. 4


  • 1 gallon of milk
  • runnet
  • 1/2 pound of butter
  • 6 eggs
  • sack
  • rose-water
  • 1/2 nutmeg grated
  • 1/8 pound of almonds
  • brandy
  • sugar
  • currants
  • rich crust


Break the milk with runnet, and press it dry; then beat it in a mortar very small; put in the butter, and beat the whole over again until it is as smooth as butter. Put to it the eggs, leaving out half the whites; beat them very light with sack and rose-water, the nutmeg, the almonds beaten fine with rose-water and a little brandy. Sweeten to your taste; put in what currants you like, make a rich crust, and bake in a quick oven.


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The Lady's Own Cookery Book (1844).

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