Grate the Rind of a large Lemon, into the Yolks of eight raw Eggs, being
first very well beat; then add a quarter of a Pound of fine Sugar well
beaten and sifted, and four Ounces of fresh Butter; warm these gently over
a Fire, keeping it stirring all the while till it begins to thicken; then
take it off, and put it in the Coffins made of puff Crust, and bake your
Cheesecakes in a gentle Oven.
To make _Orange_ or _Lemon_ Cheesecakes, another way. From the same.
Take the Rind of a large Lemon or Orange, and boil it in four or five
Waters till it is quite tender, and free from its Bitterness; then either
shred it or beat it very fine in a Marble Mortar with the Yolks of eight
hard Eggs, six Ounces of Loaf-Sugar finely powder'd, and a spoonfull of
Orange-Flower-Water: mix this then with as much Cream, and two Eggs beat,
as will render it of the Consistence of Cheesecake-meat before it is baked;
then put it into your Coffins, and bake them in a gentle Oven. You may put
in Currans if you please, but they are generally omitted: however, if you
like to have them, let them be first plump'd a little over the Fire in
Sugar and Water.
The best way for these Cheesecakes is to make the Coffins in Patty-Pans,
and fill them with the Meat near an Inch thick.
The Proportions mention'd above will serve to direct for a large quantity.
To make _Cheesecakes._ From Lady G.
Take a Quart of tender Curd, and drain it from the Whey; then break it
small; then take a quarter of an Ounce of Mace finely powder'd, and eight
Ounces of fine Sugar sifted, eight Yolks of Eggs well beaten, four Ounces
of blanched Almonds beat fine in a Marble Mortar with Rose-Water, or
Orange-Flower-Water, and grate four penny _Naples_ Biscuits into a Pint of
Cream, and boil them together over a gentle Fire, stirring it all the while
till it is as thick as an hasty Pudding; then mix with it eight Ounces of
Butter, and put it to the Curd, but not too hot: mix then all well
together, and put it in your Paste.
A _Sorrel_ Tart. From the same.
Wash some Spinach and Sorrel Leaves in two or three Waters, for they are
apt to gather Dirt; then either shred them, and squeeze the Juice out
through a Cloth, or else beat them in a Mortar of Marble, and strain off
the Juice; about half a Pint of Juice will be enough: then shred into it
about a Quart measure of the same Herbs, and add six Ounces of fine Sugar
beaten, and some Spice, with the Yolks of six hard Eggs bruised, and well
mix'd with it, and two Eggs raw well beaten; then put in half a Pint of
Cream, stirring it well, and put it in a Paste, then bake it in a very
gentle Oven. When it is done, sift on some fine Sugar, and garnish with
Orange and Lemon sliced; you may put in some Orange-Flower-Water, if you
think convenient.