Cheese Cake

Ingredients

• one and one-half pounds of cottage cheese
• one-half pound of sugar
• one-half pound of butter
• the yolks of five eggs
• one-half pint of milk
• the whites of three eggs
• some vanilla extract

Method

1. 1

   Mix butter with sugar, then add cheese and yolks one by one.

2. 2

   Add milk, flour, and vanilla, then fold in beaten egg whites.

3. 3

   Pour into a lined dish and bake in a moderate oven.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 10. The excerpt below is the record exactly as published.

Cheese cake Coffee DINNER Consomme creme de volaille Salted English walnuts Frogs' legs, saute a sec Lamb chops, sauce Soubise Stewed tomatoes Brussels sprouts Hearts of romaine Meringue Chantilly Coffee Barquette a 1'aurore. Small tartelettes filled with Italian salad and cov- ered with pink mayonnaise sauce. Italian salad. Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas. Season with salt, pepper, tar- ragon vinegar and olive oil, and garnish with beets and flageolet beans. Pink mayonnaise. Add to two cups of mayonnaise, one-half cup of cold puree of tomatoes. Consomme creme de volaille. Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler). When done, slice thin and serve in hot consomme. (See chicken force meat recipe Jan. 11.) Cheese cake. One and one-half pounds 'of cottage cheese, one-half pound of sugar, one-half pound of butter, the yolks of five eggs, one-half pint of milk, the whites of three eggs well beaten, and some vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.