Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Cream cheese Days before making)
1 1/2 lb Fresh butter 6 Eggs
1 lb Vanilla castor sugar (close 1 lb Stoned raisins (???)
-vanilla pod with the sugar 1/4 lb Sultanas
-in tin for a few 1/4 lb Chopped cherries

blanched almonds angelica (????)

Pass the cream cheese and butter together through a sieve - it must be
absolutely smooth and well blended. Put the vanilla sugar into a
bowl. Separate the eggs and add the egg yolks to the sugar, beat
until white. Stir in the raisins, sultanas and cherries. Add this to
the cheese mixture, mixing all thoroughly together. Beat the egg
whites to a stiff snow and fold into the mixture. Put inot a muslin
bag, or if possible,a wicker cheese basket lined with butter muslin
or a similar receptacle which will allow any surplus moisture to
drain off. Put in a cold place for 24 hours. Unmould and decorate
with almonds or angelica. Cherries may also be used. Makes 12
helpings. (this is best when made in a large quantity.)

Origin: Mrs Beeton's Cookery Book Shared by: Sharon Stevens

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