{"id":51880,"date":"2017-03-10T17:43:41","date_gmt":"2017-03-10T07:43:41","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=51880"},"modified":"2017-03-10T17:59:01","modified_gmt":"2017-03-10T07:59:01","slug":"200-year-old-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/200-year-old-cheesecake-recipe\/","title":{"rendered":"The 200 year old cheesecake recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/03\/P2250451-550x413.jpg\" alt=\"how to cook that baked cheesecake\" width=\"550\" height=\"413\" class=\"photo\" data-wp-pid=\"51884\" \/><br \/>\n&nbsp; <\/p>\n<p>I really enjoyed stepping back in time to make this 200 year old cheesecake recipe.  It really made me appreciate all the mod cons that we have in the kitchen and the vast array of ingredients we can buy at the shops.  To make a cheesecake in the 1800&#8217;s you had to start by making cheese.  What I would today call a quick dessert back then took all day to make.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/d3nc7YoWNP4?rel=0?ecver=1\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h4 class=\"fn\"><strong>200 year old cheesecake recipe:<\/strong><\/h4>\n<p><span class=\"ingredient\"><span class=\"amount\">0.5 pint or 285mL (9.64 fluid ounces)<\/span> <span class=\"name\"> of cream<\/span><\/span><br \/>\n2.5 quarts or 2365mL (79.97 fluid ounces) of milk<br \/>\nrennet or 18 junket tablets dissolved in 1\/2 cup of water<br \/>\n0.25 pound (0.11 kilograms) ground almonds<br \/>\n0.25 pound (0.11 kilograms) macaroons<br \/>\nyolks of 4 eggs<br \/>\nground nutmeg<br \/>\nrose water<br \/>\n0.25 pound (0.11 kilograms) fine sugar<br \/>\n0.625 pound (0.28 kilograms) of butter<\/p>\n<p>Place the cream and milk into a pan and heat until it reaches body temperature.  Dissolve the junket tablets in 1\/2 cup of water and add to the milk and cream.  Stir it about and leave to one side.<br \/>\nUsing a mortar and peter (or food processor) grind together the almonds, sugar and macarons.  Add the eggs yolks, nutmeg and rosewater and process until smooth.<br \/>\nOnce your milk mixture has thickened pour into a cheesecloth and hang to allow all the whey to drip out.  You should get a consistency similar to ricotta cheese.  Add this to the food processor and blend.  (or grind in a mortar and pestle).<\/p>\n<p><strong>Macaroons<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/03\/P2240290-e1489098161201-550x413.jpg\" alt=\"1800&#039;s food\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-51887\" data-wp-pid=\"51887\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2240290-e1489098161201-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2240290-e1489098161201-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2240290-e1489098161201-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2240290-e1489098161201-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n1 pound (0.45 kilograms) ground almonds<br \/>\n1 pound (0.45 kilograms) of sugar<br \/>\nrose water<br \/>\n7 egg whites<br \/>\nIn a mortar and pestle grind together the almonds and sugar (or use a food processor).  Whip the egg whites to soft peaks and fold it all together.  Drop spoonfuls onto tray lined with baking paper.  Bake until golden.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.55.10-AM-550x303.png\" alt=\"200 year old macaron recipe\" width=\"550\" height=\"303\" class=\"aligncenter size-large wp-image-51938\" data-wp-pid=\"51938\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.55.10-AM-550x303.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.55.10-AM-300x165.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.55.10-AM-768x423.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.55.10-AM-400x221.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.55.10-AM.png 1857w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Puff pastry<\/strong><br \/>\n1 pound (0.45 kilograms) fine flour<br \/>\ncold water<br \/>\n1 pound (0.45 kilograms) of butter<br \/>\n&#8220;Take a pou8nd of fine flour, wet it with cold water, roll it out and put into it by degrees a pound of fresh butter, and shake little flour on each oct as you roll it.&#8221;  See the video for more detailed instructions on how to make the puff pastry.<\/p>\n<p>Line your dish with the pastry and trim to size.  Pour in the filling and bake at 180C (356 degrees Fahrenheit) until set (it can still have a slight wobble in the very middle)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/03\/P2250191-550x413.jpg\" alt=\"baked cheesecake ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-51886\" data-wp-pid=\"51886\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250191-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250191-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250191-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250191-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Top with fresh berries and a sprinkle of icing sugar.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.58.21-AM-550x308.png\" alt=\"howtocookthat youtube\" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-51939\" data-wp-pid=\"51939\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.58.21-AM-550x308.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.58.21-AM-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.58.21-AM-768x430.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.58.21-AM-400x224.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/Screen-Shot-2017-03-10-at-9.58.21-AM.png 1861w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/200-year-old-cheesecake-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250451-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"how to cook that baked cheesecake\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250451-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250451-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250451-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/03\/P2250451-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"51884\" \/><\/a><p>&nbsp; I really enjoyed stepping back in time to make this 200 year old cheesecake recipe. It really made me appreciate all the mod cons that we have in the kitchen and the vast array of ingredients we can buy at the shops. To make a cheesecake in the 1800&#8217;s you had to start by making cheese. What I would today call a quick dessert back then took all day to make. 200 year old<\/p>\n","protected":false},"author":1,"featured_media":51884,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145],"tags":[2720,2719,2717,2718,31,2721,1227,952,163],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/51880"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=51880"}],"version-history":[{"count":12,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/51880\/revisions"}],"predecessor-version":[{"id":52066,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/51880\/revisions\/52066"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/51884"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=51880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=51880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=51880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}