SC - Duello by Cheese Cake; High Noon in Trimaris, Spoons at the Ready

[Bronwynmgn at aol.com]

In a message dated 1/9/2001 5:36:44 PM Eastern Standard Time, 
phelpsd at gate.net writes:

<< Does anyone wish to provide recipes for
 possible consideration by the protagonists? >>

I used this one quite successfully at an event this past fall.

To Make Cheesecakes
>From The Closet of Sir Kenelm Digby, Opened, published posthumously in 1669

Take 12 quarts of milk warm from the cow, turn it with a good spoonfull of 
runnet. Break it well, and put it in a large strainer, in which rowl it up 
and down, that all the whey may run out into a little tub; when all that will 
is run out, wring out more. Then break the curds well; then wring it again, 
and more whey will come. Thus break and wring till no more come. Then work 
the curds exceedingly with your hand in a tray, till they become a short 
uniform paste. Then put to it the yolks of 8 new laid eggs, and two whites, 
and a pound of butter. Work all this long together. In the long working (at 
the several times) consisteth the making them good. Then season them to your 
taste with sugar finely beaten; and put in some cloves and mace in subtle 
powder. Then lay them thick in coffins of fine paste and bake them.

Judging by the cottage cheese recipe in Joy of Cooking, 12 quarts of milk 
would yield about 4.5 lbs of cottage cheese. It sounds as though either 
creamed cottage cheese or farmer's cheese corresponds to what Digby is 
making. The following quantities are for half of Digby's quantity, with an 
adjustment for egg sizes.

2 lbs of creamed cottage cheese or ricotta
2 large eggs
1 egg yolk
2 pie crusts (this made 2 9" cheese cakes)
1/2 lb of butter
1/2 c sugar
1/4 t cloves
1/4 t mace

Cook at 350deg. for 70 minutes. Let cool 1 hour before serving.

Note: the version with ricotta comes out noticeably drier than that with 
cottage cheese.
(The above original and redaction are from A Miscelleny by Cariadoc and 
Elizabeth.)


To Make Cheesecakes for 60
Version by Brangwayna Morgan

6 lbs of ricotta
6 large eggs
3 egg yolks
6 pie crusts
1 ½ lb butter, softened (this is 1.5)
1 ½ cup sugar (1.5)
¾ tsp cloves (.75)
¾ tsp mace (.75)

Mix all ingredients except pie shells in Kitchenaide mixer.  (This may need 
to be done in two or three batches, with ingredients evenly divided).  Line 
pie tins with pie crusts and pour mixture in evenly.  Bake at 350 degrees for 
70 minutes.  Let cool one hour before serving.  Each pie will be cut to serve 
10.

After event comments:
We made these in the morning and kept them in the refrigerator until serving 
time.  The amount of filling was perfect.  It was divided and mixed in two 
Kitchenaide mixers.  Wonderfully rich.


Brangwayna Morgan