vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cheese Cakes
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 271. The excerpt below is the record exactly as published.
Warm 4oz. of butter, and beat until creamy ; mix with it 3 table-spoonfuls of cold mashed potatoes, 2 table- spoonfuls of sultanas, 2 table-spoonfuls of well-washed currants, three well-beaten eggs, and breakfast-cupfuls of milk. Mash the curd with a wooden spoon until quite smooth, put it in with the above mixture, and well stir the whole. Butter a shallow tin and line it with plain tart-paste, pour in the mixture, ornament the top with some thin fillets of blanched almonds, strew coarsely-crushed loaf sugar over, and bake in a moderate oven. The cake should be of a rich yellow colour when cooked, but not brown. It can be eaten either hot or cold. (6) Put about lqt. of milk in a saucepan with 1 table- spoonful of rennet, and stand it near the fire until it has curdled and set. Break the curds, and let them stand for half-an-hour longer, then turn into a colander and let them drain. When quite dry, pound the curds in a mortar, and mix with them 2 table-spoonfuls of caster sugar and 1 table- spoonful of warmed butter. Beat the yolks of two eggs with £ wineglassful of brandy, then stir them into the curds ; add 1 table-spoonful of well-washed currants, the grated peel Cheese Cakes
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