(6) Put about lqt. of milk in a saucepan with 1 table-
spoonful of rennet, and stand it near the fire until it has
curdled and set. Break the curds, and let them stand for
half-an-hour longer, then turn into a colander and let them
drain. When quite dry, pound the curds in a mortar, and
mix with them 2 table-spoonfuls of caster sugar and 1 table-
spoonful of warmed butter. Beat the yolks of two eggs
with £ wineglassful of brandy, then stir them into the curds ;
add 1 table-spoonful of well-washed currants, the grated peel
Cheese Cakes✪ Cheese Cakes — continued.
of half a lemon, and a small quantity of grated nutmeg.
Butter some patty-pans, and line them with puff paste ;
trim the paste round the edges and notch it. Pill the patty-
pans with the mixture, and bake in a brisk oven. In about
twenty minutes’ time the Cakes will be cooked. Take them
out of their tins, and arrange on a dish over which has
been spread a folded napkin or an ornamental dish-paper.
They may be served either hot or cold.
Cheese-Cake Pudding. — Take the yolks of eight eggs,
jib. of moist sugar, and the same quantity of butter, warmed
and well creamed together. Beat the eggs light, and well
mix all the ingredients ; season with nutmeg or essence of
lemon, and add 1 table-spoonful of good brandy or rum✪ Cheese-Cake Pudding. Bake
in a flat tin dish lined with puff paste.
Devonshire Cheese Cakes. — Peel and boil a large carrot till
tender, then rub it through a fine hair sieve ; mix with the
carrot 2 small table-spoonfuls of flour, ^lb. of well-washed
and dried currants, fib. of moist sugar, and a small quantity
of grated nutmeg. Well beat an egg with 1 table-spoonful of
milk✪ Devonshire Cheese Cakes, and stir it into the above ingredients till well mixed:
Butter some small patty-pans, line them with a good puff
paste, and fill them with the mixture. Bake the Cheese
Cakes in a quick oven, and when cooked take them out of
the patty-pans. If to be served hot, arrange the Cakes on a
folded napkin or a fancy dish-paper on a hot dish.
Welsh Cheese Cakes. — Beat 2oz. of butter to a cream, and
work it in with fib. of fine dried flour, in which has previously
been mixed 2oz. of caster sugar. Beat three eggs, flavour
them with a little grated lemon-peel✪ Welsh Cheese Cakes, and mix with the
flour, &c. Put the mixture into some patty-pans lined with
short-crust, and bake in a quick oven.
CHEMISE. — Fr. term for a mask, or envelope;
frequently used in Continental cookery, as eti chemise.
CHERRIES ( Hr. Cerises ; Ger. Kirschen; Sp. Cerezas;
Ital. Cirieghie). — The Cherry belongs to the plum tribe
(Primus), but is classed as a separate genus ( Cerasus ),
the stones or pits of the fruit being rounded instead
of flattened. This distinction does not hold good through-
out, for there are several kinds of Cherries with more or
less flattened pits. The scientific name is supposed to
have been derived from Cerasus, a city in Pontus near
the Euxine Sea, whence the tree is said to have been
imported into Italy by the Roman general Lucullus;
but as Cherry-trees flourish in most temperate countries
of the Northern Hemisphere, the probability is
that they are also entitled to be classed as natives
of Great Britain. In some parts of Herefordshire, a
small black wild Cherry is occasionally to be met with,
and that they are not more plentiful is due to the
advances of cultivation.
Page 272 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(6) Put about lqt. of milk in a saucepan with 1 tablespoonful of rennet, and stand it near the fire until it has curdled and set. Break the curds, and let them stand for half-an-hour longer, then turn into a colander and let them drain. When quite dry, pound the curds in a mortar, and mix with them 2 table-spoonfuls of caster sugar and 1 tablespoonful of warmed butter. Beat the yolks of two eggs with £ wineglassful of brandy, then stir them into the curds ; add 1 table-spoonful of well-washed currants, the grated peel
Cheese Cakes — continued.
of half a lemon, and a small quantity of grated nutmeg. Butter some patty-pans, and line them with puff paste ; trim the paste round the edges and notch it. Fill the patty-pans with the mixture, and bake in a brisk oven. In about twenty minutes’ time the Cakes will be cooked. Take them out of their tins, and arrange on a dish over which has been spread a folded napkin or an ornamental dish-paper. They may be served either hot or cold.
Cheese-Cake Pudding. — Take the yolks of eight eggs, jib. of moist sugar, and the same quantity of butter, warmed and well creamed together. Beat the eggs light, and well mix all the ingredients ; season with nutmeg or essence of lemon, and add 1 table-spoonful of good brandy or rum. Bake in a flat tin dish lined with puff paste.
Devonshire Cheese Cakes. — Peel and boil a large carrot till tender, then rub it through a fine hair sieve ; mix with the carrot 2 small table-spoonfuls of flour, ^lb. of well-washed and dried currants, fib. of moist sugar, and a small quantity of grated nutmeg. Well beat an egg with 1 table-spoonful of milk, and stir it into the above ingredients till well mixed: Butter some small patty-pans, line them with a good puff paste, and fill them with the mixture. Bake the Cheese Cakes in a quick oven, and when cooked take them out of the patty-pans. If to be served hot, arrange the Cakes on a folded napkin or a fancy dish-paper on a hot dish.
Welsh Cheese Cakes. — Beat 2oz. of butter to a cream, and work it in with fib. of fine dried flour, in which has previously been mixed 2oz. of caster sugar. Beat three eggs, flavour them with a little grated lemon-peel, and mix with the flour, &c. Put the mixture into some patty-pans lined with short-crust, and bake in a quick oven.
CHEMISE. — Fr. term for a mask, or envelope; frequently used in Continental cookery, as eti chemise.
CHERRIES ( Hr. Cerises ; Ger. Kirschen; Sp. Cerezas; Ital. Cirieghie). — The Cherry belongs to the plum tribe (Primus), but is classed as a separate genus ( Cerasus ), the stones or pits of the fruit being rounded instead of flattened. This distinction does not hold good throughout, for there are several kinds of Cherries with more or less flattened pits. The scientific name is supposed to have been derived from Cerasus, a city in Pontus near the Euxine Sea, whence the tree is said to have been imported into Italy by the Roman general Lucullus; but as Cherry-trees flourish in most temperate countries of the Northern Hemisphere, the probability is that they are also entitled to be classed as natives of Great Britain. In some parts of Herefordshire, a small black wild Cherry is occasionally to be met with, and that they are not more plentiful is due to the advances of cultivation.
Records on this page
Cheese CakesCheese-Cake PuddingDevonshire Cheese CakesWelsh Cheese Cakes