Cooking Historical Lemon Cheesecake – 18th Century Recipe S3E6

Cooking Historical Lemon Cheesecake – 18th Century Recipe S3E6

July 18, 2019 40 By Kailee Schamberger



welcome to another episode of 18th century cooking with James Townsend and son today we're going to be cooking an 18th century lemon cheesecake let's get started this recipe is from Hanna glasses the art of cookery made plain and easy we're going to need a tart tin this is a five inch tart tin we've already well buttered it and we're we've got it filled with a short paste or a short crust which is something that you'll find in a previous episode on how to make a short paste there is a bit of a trick to this recipe if you follow the recipe right out of Hana glasses book it's not going to work out right things need to be done in a very particular order so what we're going to start off with here is we're going to start whipping two egg whites and as soon as they start getting stiff then we're going to add in six tablespoons of powdered sugar this can take quite a while if you're doing it by hand looks like it's about ready let's start with the second half of our batter we're going to be mixing in four tablespoons of melted butter with three egg yolks now this is all mixed we can put in the juice of one lemon this is a little more than what the recipe called for but the recipe seemed a little tame at least with modern lemons now let's add 2 to 3 tablespoons of cream and finally the zest of one lemon now we're going to fold this in to our egg whites that we prepared earlier Oh now I'm going to transfer this to our Pipkin and put it over a low fire stirring it the whole time while we have this over the fire we do have to be careful it needs to be stirred constantly and when it changes and stiffens it will do so all at once now this is really thickened up we've taken it off the fire we're going to pour it right into our shell now it's time to bake this we can bake this in a Dutch oven we can bake this in our earthen oven that we've got here that's what we're going to do today if you're doing it in a modern oven it needs to be baked at 350 degrees for about 30 minutes there our pie is all baked up now this is called a lemon cheesecake 18th century cheesecakes aren't really like modern cheesecake it's a lot more like a custard pie you know normal you eat these when they're cool I don't think I can leave that one where's my fork there we go let's take a little taste see how this turned out nice and lemony this is really excellent you need to give this one a try all the clothing you've seen here today all the cooking implements all these things are available on our website or in our print catalog make sure to subscribe to our YouTube channel so you can get notification of all the new videos as they come out also this recipe you can find in detail in our savoring the past dotnet cooking blog and there's also our picture blog sifting the past calm I want to thank you today for joining us as we savor the flavors in the aromas of the 18th century you you