SC - Cheesecake and Lent

[Morgan]

	Greetings one and all!!

	Here is the promised chhesecake recipe.  It was a redaction for the Jan
4th, 1997 Wooden Spoon competition for Twelfth Nite  (West).   I do not
fnow from whence it came, nor has the  Most Gracious Master Duncan of
Saxthorpe as yet answered my request.   Anyone who recognizes the recipe,
please tell me where it originated.

	LESE FRYES:  Take nessh chese, and pare it clene, and grinde hit in a
morter small, and drawe yolkes and white of egges throgh a streynour, and
cast there-to, and grinde hem togidre;  then cast thereto Sugur, butter and
salt, and put togidigre in a coffyn of faire paast, And lete bake ynowe,
and then serue it forthe.

	This was my rendition of the above recipe:  I used 12 oz. of mexican queso
fresco cheese  ('coz I was told it most resembles "new cheese")  3 eggs
beaten well -- niclely thick and lemon colored add the cheese and egg
together, beating well, adding a scant 1/2 cup sugar (no salt -- the cheese
is salty enough)  and poured into an unbaked pastry shell.  Bake at 425 for
10 min.,  then lower oven tempp to 350, baking an additional 30 mon. or
until cold knife inserted comes out clean.  Serve forth.

	Refrences: Pleyn Delight  #118;   Traveling Dysshes p. 41  Pastry: pp
35-36 and 1000  Eggs Vol II  p. 20

	LENTEN MEALS  I had used the following books for refrences (they weere at
the University of California, Davis library)  _The Paschel or Lent Fast_ 
Gunning, Peter, DD  Oxford  MDCCCXLV  (1845?)  and _Medieval Handbooks of
Pennance_  McNeill, John and Gamer, Helen  New York  1965

	Try  your hand at the recipe/redaction  Puck, you and the kinder may enjoy
this one.

	Enjoy

	Caointiarn

 
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calculated mischief is invigorating - mary anne radmacher-hershey


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