TO MAKE CHEESCAKES 

A Booke of Cookery, Martha Washington

Take 6 quarts of stroakings or new milke & whey it with runnet as for an ordinary cheese, yⁿ put it in a streyner & hang it on a pin or else press it with 2 pound weight. yⁿ break it very small with y^r hands or run it thorough a sive, then put to it 7 or 8 eggs well beaten, 3 quarters of a pound of currans, halfe a pound of sugar, a nutmegg grated or some cloves & mace beaten, 2 or 3 spoonfuls of rosewater, a little salt. yⁿ take a quart of cream, & when it boyl[es] thicken it with grated bread & boyle it very well as thick as for an hasty pudding, then take it from y^e fire & stir therein halfe a pound of fresh butter, then let it stand till it be allmoste cold, & yⁿ mingle it with your curd very well; yⁿ fill y^r coffins of paste & when they are ready to set into y^e oven scrape on them some sugar & sprinkle on some rosewater with a feather. If you love good store of currans in them, you may put in a whole pound, & a little sack If you please. & soe bake y^m.