Cheese Cakes
From The spirit of cookery, 1895
These cakes have historical roots dating back to ancient Rome.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 261. The excerpt below is the record exactly as published.
Cheese Cakes the earliest description occurs in the Latin work already often alluded to, entitled ‘ De Ke Eustica,’ and ascribed to Cato the Elder, called of Utica. He simply terms it placenta, which is the Latin for cake in general, and not for any particular cake. Placenta is derived from the Greek which also means cake, and is itself a contraction of placocis, meaning flat, plane, even, broad, so that the Greek name of cake seems to embody the idea of its accidental shape, and not to be a symbol of its intrinsic nature. Cheese in connection with these cakes does not mean ripe cheese in the ordinary sense, but fresh pressed curds, or caseine. Cheese cakes, like fan- chonettes, have a basis of flake dough or puff paste, shaped like a httle flat saucer, and filled with a sweet custard con- FANCHONE'JTES, MIRLITONS, DARIOLES 4>5 sisting of caseine, butter, aud sugar
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