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Dessert

Cuitd Cheese Cakes

A custard-like cake made with cream, eggs, spices, rose water, wine, sugar, butter, biscuits, and currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Cuitd Cheese Cakes

Ingredients

Directions

Make the curd

  1. Boil the cream in a pot, then add the beaten egg yolks and egg whites.

  2. Gently drain off the whey.

Mix and bake

  1. Mix the curd with nutmeg, cinnamon, rose water, white wine, sugar, butter, and biscuits.

  2. Stir in the currants.

  3. Pour the mixture into a large tin or patty pans lined with paste.

  4. Bake until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Forms the rich, soft body of the curd once heated and thickened.
Egg yolks
Add richness and help the curd set into a tender custard structure.
Egg whites
Add lift and help bind the curd as it heats and sets.
Butter
Adds fat for a smooth, rich texture and mouthfeel.
Crushed biscuits
Add body and a crumbly, absorbent texture to the filling.
Powdered sugar
Sweetens the filling and helps give it a tender texture.

The step that matters

Drain off the whey gently. Pressing or stirring hard can break up the delicate curd and leave it grainy or watery. Gentle draining keeps the curd whole, so the filling sets evenly and holds together when baked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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