SC - Cheesecakes

[Stephen Bloch]

Morgana wrote:

> Our group found this in a Spanish cookbook a few years ago. Unfortunately,
> it didn't give a primary source, and I don't even have handy the title of
> the cookbook we found it in. Also, I don't have any specific instruction
> left on crust -- I usually make a butter pie crust when in doubt and don't
> want to worry how anything will work out.
> 
> Flaon
> (16th Century Cheesecake)
> 
> pie crust to line 8-inch  springform pan
> 2 eggs
> 1/2 lb. cottage cheese
> 1/2 c. sugar
> 1/8 tsp dried mint leaves
> 1/8 tsp anisette liqueur
> 3 tbs. honey
> 1 tsp rose water
> cinnamon, for dusting

I'm not sure, but that may be a modern redaction of the following, which
appears in the 15th-century Catalan Llibre del Coch.  Our translation:

136 De flaons

Take fresh cheese and curds that are well [drained?] and pound them well
in a mortar together with as much eggs.  And [fold?] a bit of fat
cheese which is grated and minced together with the curds with a bit of
[pols] of dried mint.  And then put in the mortar a little rosewater,
not too much but rather in [appropriate] measure.  And then make dough
from good farina and knead it with very fine oil, kneading it well so
that it becomes very firm.  And then make of the dough [coffins?] to
place the cheeses.  But before filling, heat the dough a little, so
that it becomes firm.  And then fill it with the filling.  And before
they are all done, take some forks or [pincers?] and [crimp?] the edge.
And then take it to the fire to cook.  And when it's cooked, and [the
top is browned?] a bit, then [from edge to edge?] put on honey or a
syrup of sugar and rosewater.

Our first redaction (2/2/97):
7.5 oz. farmer cheese
about the same of ricotta cheese
5 eggs (1 cup)
2 dried mint leaves, ground finely
1 tsp. rosewater
1/8 cup honey
1 9-in. piecrust

Blind bake piecrust.  Meanwhile, mix cheeses, egg, mint and rosewater
until smooth.  Bake 40 min. at 350 degrees (at which point it has
inflated), then brush with honey and let cool.

Comments: texture resembles ricotta cheese "in its natural state"; maybe
increase ratio of egg to cheese?  A little bland; increase any or all of
the flavoring ingredients.

Redaction (2/7/97):
7.5 oz. farmer cheese
1/2 cup ricotta cheese
5 eggs
4 dried mint leaves, ground finely
2 tsp. rosewater
1/6 cup honey
1 9-in. piecrust

Directions as above.
Comments: Tastier; this is basically what we served successfully
at a feast a week later.

(The rest of that feast is at
http://www.adelphi.edu/~sbloch/sca/cooking/st.val.feast.html)


					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University
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