Cheese Cakes

Name: Cheese Cakes
Ingredients: two quarts of sour milk; as much vinegar as will turn it to a thick curd; half a pound of butter; six eggs; eight ounces of sugar; seasoning with mace or nutmeg

From Jane Hamilton's recipes, 1909

Serve cold. Can use 8 eggs and 6 ounces of butter instead.

Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 26. The excerpt below is the record exactly as published.

CHEESE CAKES. Take two quarts of sour milk, put it on the fire in a brass skillet, and add as much JANE HAMILTON'S RECIPES vinegar as will turn it to a thick curd. Take out the curds without any whey; beat them well, adding half a pound of butter. Then stir in six eggs well beaten and eight ounces of sugar, seasoning with mace or nutmeg

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