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Cheese Cake and Pancakes/Flap Jacks
Has anyone written (or know) histories of cheese cake or pancakes/flap jacks?
Andy Smith |
Cheese Cake and Pancakes/Flap Jacks
In article >,
ASmith1946 > wrote: >Has anyone written (or know) histories of cheese cake The oldest written receipe for cheesecake comes from the work of Martino de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's <De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the 1579 ed., 1598). -- Regards, Frank Young 703-527-7684 Post Office Box 2793, Kensington, Maryland 20891 "Videmus nunc per speculum in aenigmate... Nunc cognosco ex parte" |
Cheese Cake and Pancakes/Flap Jacks
Frank:
Many thanks. Andy Smith > > >In article >, >ASmith1946 > wrote: >>Has anyone written (or know) histories of cheese cake > >The oldest written receipe for cheesecake comes from the work of Martino >de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's ><De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was >in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the >1579 ed., 1598). > >-- > Regards, Frank Young > 703-527-7684 > Post Office Box 2793, Kensington, Maryland 20891 > "Videmus nunc per speculum in aenigmate... Nunc cognosco ex parte" > > > > > > |
Cheese Cake and Pancakes/Flap Jacks
"The Bibliographer" > wrote
> The oldest written receipe for cheesecake comes from the work of Martino > de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's > <De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was > in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the > 1579 ed., 1598). Was this recipe "primitive" or did it suggest that there had been a long history of development, I wonder? -- Bob Kanyak's Doghouse http://www.kanyak.com |
Cheese Cake and Pancakes/Flap Jacks
> >The oldest written receipe for cheesecake comes from the work of Martino
> >de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's > ><De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was > >in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the > >1579 ed., 1598). > > > >-- > > Regards, Frank Young > > 703-527-7684 > > Post Office Box 2793, Kensington, Maryland 20891 > > "Videmus nunc per speculum in aenigmate... Nunc cognosco ex parte" That's pretty good. Surely, though, cheesecake is older. (OED) 1. a. A cake or tart of light pastry, orig. containing cheese; now filled with a yellow butter-like compound of milk-curds, sugar, and butter, or a preparation of whipped egg and sugar. c1440 Promp. Parv. 73 Chesekake, ortacius. 1530 PALSGR. 204/2 Chese cake, gasteav, torteav. 1588 Marprel. Epist. (Arb.) 40 The dogg flies at the B[ishop] and took of his corner capp (he thought belike it had bene a cheese cake). 1611 COTGR., Talmouse, a Cheese-cake; a Tart made of egges, and cheese. 1667 PEPYS Diary 11 Aug., We..eat some of the best cheese-cakes that ever I eat in my life. 1708 MOTTEUX Rabelais IV. xxx. (1737) 125 Like three corner'd Cheese-Cakes. 1796 H. GLASSE Cookery xxi. 318 This we call saffron cheesecakes; the other, without currants, almond cheesecakes. 1853 A. SOYER Pantroph. 292 A sort of cheese-cake, made of cheese, eggs, and butter. http://inventors.about.com/library/i...cheesecake.htm The History of Cheesecake -------------------------------------------------------------------------------- By Mary Bellis Cheesecake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 B.C. However, cheese making can be traced back as far as 2,000 B.C., anthropologists have found cheese molds dating back to that period. The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants. In 1872, cream cheese was invented by American dairymen, who were trying to recreate the French cheese, Neufchtel. James L. Kraft invented pasteurized cheese in 1912, and that lead to the development of pasteurized Philadelphia cream cheese, the most popular cheese used for making cheesecake today. http://www.gti.net/mocolib1/kid/food...tml#cheesecake A sampler of cheesecake recipes through the ages: [1st century AD] Sweet Libum, Cato [1390:London] Tart de Bry, Forme of Cury [1545:London] To Make a Tarte of Chese, Proper newe Booke of Cookery [1669: London] To Make Cheese-Cakes, Closet of The Eminently Leaned Sir Kenelme Digbie Opened [1720s:London] Chees Cakes, Receipts of Pastry and Cookery For Use of His Scholars, Ed. Kidder [1803:New York] Cheesecakes after the best manner, Frugal Housewife, Susannah Carter (keep paging for more recipes) [1866:Philadephia] Orange, Lemon, Curd & Cottage-Cheese cakes, National Cook Book, Hannah Mary Bouvier Peterson (recipes p.123-5) Need more details? Ask your librarian to help you obtain the following books: Cheesecake, Lou Pappas, 1993 Cheesecake Extraordinare, Mary Crownower, 1994 Joy of Cheesecake, Dana Boubjerg & Jeremy Iggers, 1980 |
Cheese Cake and Pancakes/Flap Jacks
In article >,
The Bibliographer > wrote: >In article >, >ASmith1946 > wrote: >>Has anyone written (or know) histories of cheese cake >The oldest written receipe for cheesecake comes from the work of Martino >de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's ><De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was >in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the >1579 ed., 1598). > Regards, Frank Young Actually, there is a recipe for Cheese Cake dating to Ancient Rome, from Apicius, under the name Savillum. The recipe is attributed to Cato. Savillum (Cato 84) Adaptation by Ilaria Gozzini Giacosa in "A Taste of Ancient Rome" translated by Anna Herklotz Savillum hoc mod facito: Farinae selibram, casei P. II S una commisceto quasi libum, addito mellis P. et ovum unum. Catinum fictile oleo unguito. Ubi omnia bene commiscueris, in catinum indito, catinum testo operito. Videto ut bene percocas medio, ubi altissimum est. Ubi coctum erit, catinum eximito, melle unguito, papaver infriato, sub testum subde paulisper, postea eximito. Ita pone *** captillo et lingula. Jeff Berry , Alexandre Lerot d'Avigne Whyt Whey, East ( >| http://www.panix.com/~nexus ) /| |
Cheese Cake and Pancakes/Flap Jacks
In article >,
The Bibliographer > wrote: >In article >, >ASmith1946 > wrote: >>Has anyone written (or know) histories of cheese cake >The oldest written receipe for cheesecake comes from the work of Martino >de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's ><De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was >in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the >1579 ed., 1598). > Regards, Frank Young Actually, there is a recipe for Cheese Cake dating to Ancient Rome, from Apicius, under the name Savillum. The recipe is attributed to Cato. Savillum (Cato 84) Savillum hoc mod facito: Farinae selibram, casei P. II S una commisceto quasi libum, addito mellis P. et ovum unum. Catinum fictile oleo unguito. Ubi omnia bene commiscueris, in catinum indito, catinum testo operito. Videto ut bene percocas medio, ubi altissimum est. Ubi coctum erit, catinum eximito, melle unguito, papaver infriato, sub testum subde paulisper, postea eximito. Ita pone *** captillo et lingula. Jeff Berry , Alexandre Lerot d'Avigne Whyt Whey, East ( >| http://www.panix.com/~nexus ) /| |
Cheesecake
This cheesecake discussion raises several important questions related to
culinary history: What is a cheesecake (or what is a definition of any dish)? Are there essential ingredients/process that are necessary for a cheesecake (or other dishes)? Does this definition change over time? When there is no clearly accepted source for defining cheesecake (or other dishes), how much of our conversation is related to these linguistic matters? Andy Smith |
Cheesecake
There is a Biblical reference to cheesecakes in the story of Judith and
Holofernes, in the book of Judges. "ASmith1946" > wrote in message ... > This cheesecake discussion raises several important questions related to > culinary history: > > What is a cheesecake (or what is a definition of any dish)? > > Are there essential ingredients/process that are necessary for a cheesecake (or > other dishes)? > > Does this definition change over time? > > When there is no clearly accepted source for defining cheesecake (or other > dishes), how much of our conversation is related to these linguistic matters? > > Andy Smith > > |
Cheese Cake and Pancakes/Flap Jacks
The Bibliographer wrote:
> > In article >, > ASmith1946 > wrote: > >Has anyone written (or know) histories of cheese cake > > The oldest written receipe for cheesecake comes from the work of Martino > de' Rossi (d. c. 1468). It first appeared in publshed form in Platina's > <De honeste voluptate> (Rome, 1470; Venice, 1470). Its next appearance was > in Giovanni Rosselli's <Epulario> (Venice, 1517, English trans. from the > 1579 ed., 1598). The Lucretia Borgia Cookbook was written by two historians who were also food-lovers. The premise of the book is that it contains the favorite recipes of some of histories most infamous characters. One of the recipes in it is "Herod's Cheesecake", which was supposed to be Herod's favorite food. I'm pretty sure they didn't find an actual written recipe for it but extrapolated it from other writings by or about Herod. But it's a pretty damn good recipe. Adapted to modern American ingredients, it contains brown sugar and ground almonds and honey, among other things. Anyway, I'm sure that the exact origins are cheesecake are lost in the mists of time. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
Cheese Cake and Pancakes/Flap Jacks
Opinicus wrote: > > "The Bibliographer" > wrote > > > The oldest written receipe for cheesecake comes from the > work of Martino > > de' Rossi (d. c. 1468). It first appeared in publshed form > in Platina's > > <De honeste voluptate> (Rome, 1470; Venice, 1470). Its > next appearance was > > in Giovanni Rosselli's <Epulario> (Venice, 1517, English > trans. from the > > 1579 ed., 1598). > > Was this recipe "primitive" or did it suggest that there had > been a long history of development, I wonder? > > -- > Bob Back then, most recipes seem to have been recorded after being in use for rather a long while. Had read somewhere that they tended to be aides-memoires rather than presenting new recipes. |
Cheesecake
"ASmith1946" > wrote in message ... > This cheesecake discussion raises several important questions related to > culinary history: > > What is a cheesecake (or what is a definition of any dish)? > > Are there essential ingredients/process that are necessary for a cheesecake (or > other dishes)? > > Does this definition change over time? > > When there is no clearly accepted source for defining cheesecake (or other > dishes), how much of our conversation is related to these linguistic matters? > > Andy Smith I think a good beginning is to understand that there a 1. Cheese Cakes 2. Cheesecake Charlie |
Cheesecake
Charles Gifford wrote:
> "ASmith1946" > wrote in message > ... > >>This cheesecake discussion raises several important questions related to >>culinary history: >> >>What is a cheesecake (or what is a definition of any dish)? >> >>Are there essential ingredients/process that are necessary for a > > cheesecake (or > >>other dishes)? >> >>Does this definition change over time? >> >>When there is no clearly accepted source for defining cheesecake (or other >>dishes), how much of our conversation is related to these linguistic > > matters? > >>Andy Smith > > > I think a good beginning is to understand that there a > > 1. Cheese Cakes > 2. Cheesecake > > Charlie > > Indeed. I remember loving a Maltese cheese cake that was a mad confection of layers of light flaky pastry alternated with layers of ricotta cheese... Yummy, but more like a cheese pasty than the dessert cheesecake. Then there are the ones like Yorkshire Cheesecake, made with a pastry shell filled with a sort of curd cheese custard, and the little Richmond Maids of Honour, filled with a curd cheese and ground almond mixture. My friend Debbie's Chocolate Whiskey Cheesecake is another different baked cheesecake... And my darling Big Sis STILL won't give me her Tia Maria Cheesecake recipe! Sisters can be SO mean... ;D Somewhere I have a recipe called Roman Cheesecake. I think it's a baked-in-a-pastry-shell type one. I'll hunt it out and see if there are any historical notes to go with it. -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
Cheesecake
Kate Dicey extrapolated from data available...
> Charles Gifford wrote: > >> "ASmith1946" > wrote in message >> ... >> >>>This cheesecake discussion raises several important questions >>>related to culinary history: >>> >>>What is a cheesecake (or what is a definition of any dish)? >>> >>>Are there essential ingredients/process that are necessary for a >> >> cheesecake (or >> >>>other dishes)? >>> >>>Does this definition change over time? >>> >>>When there is no clearly accepted source for defining cheesecake (or >>>other dishes), how much of our conversation is related to these >>>linguistic >> >> matters? >> >>>Andy Smith >> >> >> I think a good beginning is to understand that there a >> >> 1. Cheese Cakes >> 2. Cheesecake >> >> Charlie >> >> > > Indeed. I remember loving a Maltese cheese cake that was a mad > confection of layers of light flaky pastry alternated with layers of > ricotta cheese... Yummy, but more like a cheese pasty than the > dessert cheesecake. Then there are the ones like Yorkshire > Cheesecake, made with a pastry shell filled with a sort of curd cheese > custard, and the little Richmond Maids of Honour, filled with a curd > cheese and ground almond mixture. My friend Debbie's Chocolate > Whiskey Cheesecake is another different baked cheesecake... And my > darling Big Sis STILL won't give me her Tia Maria Cheesecake recipe! > Sisters can be SO mean... ;D > > Somewhere I have a recipe called Roman Cheesecake. I think it's a > baked-in-a-pastry-shell type one. I'll hunt it out and see if there > are any historical notes to go with it. > That's why the categories must be broadened even further.... Cheese cakes Cheesecakes Cheese pies (separately prepared crusts) Cheese "pastries" (interleaved or filled - the cream cheese and cottage cheese "kolaches" of Moravian/Czech ethnic communities in the US qualify) .....and maybe more. But then the bigger classification axe....sweet or the minority "main course/non-dessert recipes/traditions, inc. the Greek "cheese" appetizer and main meal dishes, asa much cheesecake/pie/pastry as the Maltese version. TMO |
Cheese Cake and Pancakes/Flap Jacks
Kate Connally wrote:
> One of the recipes in it is "Herod's Cheesecake", which > was supposed to be Herod's favorite food. I'm pretty > sure they didn't find an actual written recipe for it > but extrapolated it from other writings by or about Herod. > But it's a pretty damn good recipe. Adapted to modern > American ingredients, it contains brown sugar and ground > almonds and honey, among other things. Would anything from Herod's time have contained brown sugar? Cookie |
Cheese Cake and Pancakes/Flap Jacks
Barry Popik wrote:
> ... In 1872, cream cheese was invented by American dairymen, > who were trying to > recreate the French cheese, Neufchtel. James L. Kraft invented > pasteurized cheese in 1912, and that lead to the development of > pasteurized Philadelphia cream cheese, the most popular cheese used > for making cheesecake today. I have read this claim about cream cheese being invented in the latter half of the 19th century. The Kentucky Housewife by Lettice Bryan, originally published in 1839 has four recipes for cheeses. One of those is for cream cheese. I can't vouch for the texture being identical to Philadelphia Cream Cheese but cream cheese as a type of cheese was certainly around prior to 1872. CREAM CHEESE Having kept your night's milk perfectly sweet, skim it, and mix the cream with the morning's; make it lukewarm over a few embers, and stir into it enough of the preparation of rennet, to turn it to a curd in twenty or thirty minutes, adding half a pint of wine to each gallon of the milk, a little rose water, and a small portion of salt. When a firm curd is formed, drain the whey from it, put it in wet cloths, place them smoothly in small cheese hoops, and press them lightly: next day turn them, wetting the cloth, and press them lightly again for twenty-four hours; then brush them over well with butter, using a soft cloth; place them in a wire safe, or some other convenient place where the air will have free admission to them, taking care to turn them over every morning, and brush them lightly with a soft cloth, and a little butter. In one week they will be fit for use. Scrape and brush the outsides neatly, and send them to table whole, as they should be quite small. They are eaten at tea, and are considered very fine. They look very pretty pressed in hoops of a conical shape, and sent whole to be sliced at table. When you press them in such hoops, you must have a small hole made in the top, or pinacle of each hoop for the whey to escape, and place the small ends downwards while pressing. Cookie |
Cheese Cake and Pancakes/Flap Jacks
"Cookie Cutter" > wrot
> Would anything from Herod's time have contained brown sugar? Not cane sugar certainly. Honey would have been used as a sweetener. -- Bob Kanyak's Doghouse http://www.kanyak.com |
Cheese Cake and Pancakes/Flap Jacks
"Opinicus" > writes:
>"Cookie Cutter" > wrot > >> Would anything from Herod's time have contained brown >sugar? > >Not cane sugar certainly. Honey would have been used as a >sweetener. What about date sugar? (Or even just smooshed dates?) Lee Rudolph |
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