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M. J. Delaney cookbook, 1933
Page 89
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milk, and cook over boiling water until custard consistency. Add softened gelatine to hot custard and stir until dissolved. Add cottage cheese, lemon juice and rind. Cool and when mixture begins to thicken, fold in whipped cream or whipped evaporated milk and the stiffly beaten egg white. (If your cottage cheese should be too stiff, rub it smooth with a little cream or milk). Make crumbs for bottom and top of Cheese Cake as follows: Crush one cup corn flakes or nine slices of Zwieback. Mix thoroughly with 1/4 cup melted butter, 2 tbsps. sugar and 1/2 tbsp. ground cinnamon.
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milk, and cook over boiling water until custard consistency. Add softened gelatine to hot custard and stir until dissolved. Add cottage cheese, lemon juice and rind. Cool and when mixture begins to thicken, fold in whipped cream or whipped evaporated milk and the stiffly beaten egg white. (If your cottage cheese should be too stiff, rub it smooth with a little cream or milk). Make crumbs for bottom and top of Cheese Cake as follows: Crush one cup corn flakes or nine slices of Zwieback. Mix thoroughly with 1/4 cup melted butter, 2 tbsps. sugar and 1/2 tbsp. ground cinnamon.
Szathmary Culinary Manuscripts and Cookbooks
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