Georgian Cheesecake: What came before? Our journey yesterday went off exceedingly well; nothing occurred to alarm or delay us… At Devizes we had comfortable rooms and a good dinner, to which we sat down about five; amongst other things we had asparagus and a lobster, which made me wish for you, and some cheesecakes, on which the children made so delightful a supper as to endear the town of Devizes to them for a long time. Jane to Cassandra 13, Queen’s Square, Friday (May 17) 1799 An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans’ adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon suggramma). Cato the Elder’s De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two, placenta is most like most modern cheesecakes, having a crust that is separately prepared and baked. It is important to note that though these early forms are called cheese cakes, they differed greatly in taste and consistency from the cheesecake that we know today. To Make Almond Cheesecakes Take 1/2 lb. of blanch’d almonds pounded small with a spoonful of orange flower water, a lb of double refined sugar, 10 yokes of eggs well beat. Add the peels of two oranges or lemons (which must be boiled very tender). Then beat in (more…)
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