Cheese Cakes

Ingredients

• 1 gallon of milk
• ½ lb. of butter
• the yolks of four eggs
• the rinds of four lemons
• the juice of two
• 4oz. of fine biscuit powder
• 1 lb. of finely-sifted caster sugar

Method

1. 1

   Take 1 gallon of milk, stir in some fresh rennet.

2. 2

   When the curd is formed, strain it into a large basin, adding ½ lb. of butter, and beat until smooth.

3. 3

   In another basin, mix the yolks of four eggs, the rinds of four lemons, the juice of two, 4oz. of biscuit powder, and 1 lb. of caster sugar until a stiff cream forms.

4. 4

   Pour into the curd and mix well.

5. 5

   Butter tartlet-pans, line with thin puff paste, pour in the mixture, and bake in a quick oven until done.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 270. The excerpt below is the record exactly as published.

CHEESE CAKES. — In cookery it does not follow that cakes, or any other production, should always maintain the characteristics of manufacture or ingredients from which they originally derived a name. Numerous instances of name-perversion or mal-adaptation are familiar to cooks, but surely none are more erratic than the term with which we are now dealing. Originally, it is probable that cheese did form the prime constituent of the custard contained in the pastry case ; but if so, a corrupted taste has declared in favour of sweets before savouries. Our modern Cheese Cakes are more or less guiltless of cheese, but some adventurous chefs have cleverly combined the flavour of cheese with lemon custard, and have produced some 2 i uces, k'c., referred to, see under their special heads. 354 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cheese Cakes — continued. excellent cakes, or tartlets, to which other names have been given, and the nearest connection we have to chronicle is the Cheese Cake made with curd. In Kettner’s “ Book of the Table ” there is a very rambling account of Benreddin Hassan’s connection with Cheese Cakes ; but whether they should be strewn with grains of pomegranate and sugar, or Benreddin was beaten by his mother “for a pretended fault — that he ought to have put pepper upon them, and did not,” will not influence the flavour of those made in the present day, or the delicious richness of those sold at Richmond, near London, as “ Maids of Honour.” Several other varieties of Cheese Cakes are described under other headings, such as Almonds, Apples, Carrot, Citron, Cornflour, Lemon, Maids of Honour, Oranges, &c. (1) Take lgall. of milk, and stir in some fresh rennet. When the curd is formed, strain it into a large basin or bowl, adding Rb. of butter, and beating up well until quite smooth ; a little more than lib. of butter may be required, according to the quality of the milk. In another basin put the yolks of four eggs, the rinds of four lemons and the juice of two, 4oz. of fine biscuit powder, and lib. of finely-sifted caster sugar

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