CHEESE-CAKES
Cheese-cakes can be sent to table in two forms, the one some rich kind of custard or cream placed in little round pieces of pastry, or we can have a so-called cheese-cake baked in a pie-dish, the edges only of which are lined with puff paste. We can also have cheese-cakes very rich and cheese-cakes very plain. The origin of the name cheese-cake is that originally they were made from curds used in making cheese. Probably most people consider that the cheese-cakes made from curds are superior, and in the North of England, and especially in Yorkshire, where curds are exposed for sale in the windows at so much a pound, very delicious cheese-cakes can be made, but considerable difficulty will be experienced if we attempt to make home-made curds from London milk. Curds are made by taking any quantity of milk and letting it nearly boil, then throw in a little rennet or a glass of sherry. The curds must be well strained.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
