To make Cheese-cakes

PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic

DESCRIPTION: Cheesecake made of cream, eggs & currants

To make Cheese-cakes.

For the crust take a pint of Flower, and four spoonfuls of cold Water, and three parts of a quarter of a pound of Butter, beat and knead these together, and put the paste asunder several times, then roule it square, and turn it over, then take a pint of Cream, and seven Eggs, and a quarter of a pound of Sugar, and a quarter of a pound of Currans plump before you put them in, and a whole Nutmeg grated on a knife, the Pepper must be beaten but not too much, it must be gently boyled and stirred as you doe buttered Eggs, the stuffe must be cold, and then put in the coffin and so bake it.