Curd Cheesecake.
Just warm a quart of new milk; put into it a spoonful of runnet, and set it near the fire till it breaks. Strain it through a sieve; put the curd into a pan, and beat it well with a spoon. Melt a quarter of a pound of butter, put in the same quantity of moist sugar, a little grated nutmeg, two Naples biscuits, grated fine, the yolks of four eggs beat well, and the whites of two, a glass of raisin wine, a few bitter almonds, with lemon or Seville orange-peel cut fine, a quarter of a pound of currants plumped; mix all well together, and put it into the paste and pans for baking.