Cheesecake. No. 4.
Break one gallon of milk with runnet, and press it dry; then beat it in a mortar very small; put in half a pound of butter, and beat the whole over again until it is as smooth as butter. Put to it six eggs, leaving out half the whites; beat them very light with sack and rose-water, half a nutmeg grated, half a quarter of a pound of almonds beaten fine with rose-water and a little brandy. Sweeten to your taste; put in what currants you like, make a rich crust, and bake in a quick oven.