vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Batafia Cheese-cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1490. The excerpt below is the record exactly as published.
Batafia Cheese-cakes.— Boil a pint of milk till lukewarm. Sweeten and flavour it with a dessert-spoonful of sugar and two table-spoonfuls of brandy, then stir into it a table-spoonful of rennet. Let it stand in a cool place till it is turned to a curd. Beat it well, draw off the whey, and stir into it three- quarters of an ounce of powdered ratafia bis- cuits, one ounce of dissolved butter
Cook this with the app: pantry check, scaling, and the assistant.