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Jane Lymburner cookbook, Jan. 2, 1817
Page 43
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about till it comes to a curd then put the curd in a cloth or linen bag and let the whay be well drained from it but take care not squeeze it hard when it is sufficiently dry throw it into a mortar and beat it till it is as fine as butter to the curd thus prepared add half a pound of seet almonds make use of Naples biscuits then add to your ingredients five eggs well beaten Whole nutmeg and half a pound of sugar when you have mixed them well together melt a pound of butter and stir well into it as as to your puff paste for your cheescakes it must be made in the manner following wet a pound of fine flour with coald water
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about till it comes to a curd then put the curd in a cloth or linen bag and let the whay be well drained from it but take care not squeeze it hard when it is sufficiently dry throw it into a mortar and beat it till it is as fine as butter to the curd thus prepared add half a pound of seet almonds make use of Naples biscuits then add to your ingredients five eggs well beaten Whole nutmeg and half a pound of sugar when you have mixed them well together melt a pound of butter and stir well into it as as to your puff paste for your cheescakes it must be made in the manner following wet a pound of fine flour with coald water
Szathmary Culinary Manuscripts and Cookbooks
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