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medieval honey-almond cheesecake |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 04 May 2011 at 13:12 |
please note - the recipe has now been corrected and the version here is the right one to use. thanks to randynva for setting the record straight! - ron
not sure if this is actually from medieval times, but it is pretty dang good. it comes from a book caled "how to cook forsoothly," published by the anachronism society.
cream the butter and sugar together until well-blended, add the cheese, and cream until mixture is fluffy. blend in flour and honey, then the egg yolks. beat well. add cream and extract, then lightly fold in the egg whites. fold in the almonds with a few strokes. pour into a well-buttered, 9-inch spring-form pan, set on a low rack in a pre-heated 325-degree oven and bake one hour. turn off heat and allow to cool in the door closed for one hour. remove from pan and chill. add topping of your choice. the most common topping is, of course, a fruit in a glaze, or preserves; but for a special feast, a good effect can be obtained by setting a circle of small marzipan fruits around the edge of the cheesecake and filling the center with a thick, bright-colored preserve or jam. |
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randynva
Scullery Servant Joined: 15 July 2011 Status: Offline Points: 2 |
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I made this cake today and the recipe can't be right. It calls for 1 lb. of butter. At least half of the butter oozed out of the cake creating a mess in the oven and on the kitchen counters. If anyone is tempted to try this recipe then be sure to use half or less of the listed butter.
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randy
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randynva
Scullery Servant Joined: 15 July 2011 Status: Offline Points: 2 |
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I just did a search for the cookbook and found the recipe. It says to use 1/4 lb. butter, not 1 lb.
http://home.nwi.net/~ladyalys/Alys%27sReceiptBoke.html#Cakes
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randy
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hi, randy, and thanks for joining the FOTW. i agree with your assessment of the recipe and apologize for the error. my wife is the one who wrote down the recipe and made it for my son a couple of years ago, and i can only guess that somethng was lost in the transcription.
hope that things go more smoothly in the future, and once again thanks for your efforts.
ron
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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please note! the original recipe up at the top of the page has now been fixed!
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historiccook
Scullery Servant Joined: 22 February 2012 Location: England Status: Offline Points: 6 |
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It is an adapted recipe from a medieval original... if you want the original source, I can find it in a matter of days...seem to remember it is from forme of cury though...late 14th cent
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the historic cook
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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>>>if you want the original source, I can find it in a matter of days...seem to remember it is from forme of cury though<<<
i say go for it ~ that's what the site is all about! for some reason, i thought i came across a similar, version of this (from the same time period) in italy, or perhaps germany or austria ~ can't remember which, for sure....
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