A Cheese-cake

Ingredients

• 4 eggs
• ½ pint milk
• ¼ pound butter
• ¼ pound powdered sugar
• 2 ounces grated bread
• 1 tablespoon mixed brandy and wine
• 1 teaspoon rose-water
• 1 teaspoon mixed mace, cinnamon, and nutmeg
• ¼ pound currants
• flour for dusting

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Pick and clean the currants, wash them, dry them on a dish before the fire, and set aside a few for topping.

2. Sprinkle the remaining currants with flour.

3. Cream the butter and sugar together.

4. Grate the bread and prepare the spices.

5. Beat the eggs until light.

6. Boil the milk, then add half the beaten eggs and boil until it curdles, stirring frequently.

7. Stir in the grated bread into the curd mixture.

8. Remove from heat and gradually mix into the creamed butter and sugar.

9. Stir in the remaining beaten eggs, then add the liquor and spices gradually.

10. Finally, fold in the currants.

11. Prepare a puff pastry before making the cheese-cake mixture.

12. Pour the mixture into a baking dish, scatter the reserved currants on top, and bake at 400°F (200°C) for 30 minutes.

13. Do not sugar the top.