Cueese Curd Florentine
From The cook's dictionary, and house-keeper's directory. A new family manual of cookery and confectionery, on a plan of read (1830).
Credit
From The cook's dictionary, and house-keeper's directory. A new family manual of cookery and confectionery, on a plan of read (1830), printed page 8, digitised by the Internet Archive: https://archive.org/details/b33287016
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- two pounds of cheese-curd
- a pound of blanched almonds finely pounded
- a pound of currants
Method
- Break to pieces two pounds of cheese-curd, take a pound of blanched almonds finely pounded, with a little rose water, half a pound of currants, clean washed and picked, some stewed spinach, cut small ;
- sweeten it with some sugar;
- mix it all well together;
- lay a puff-paste in the dish, put in the ingredients, cover it with a thin crust rolled and laid across;
- bake it in a moderate oven: it takes half an hour;
- the top crust may be cut any - shape.
Plating
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