Cheese-Cakes

Ingredients

• 1 pint of milk
• 1 tablespoonful of ordinary vinegar
• 1 or 2 yolks of eggs
• a little grated lemon
• sugar to taste

Method

1. 1

   Boil the milk; add vinegar to turn the milk to curds; drain in a sieve.

2. 2

   When drained, beat it with yolks, grated lemon, currants, and sugar.

3. 3

   Use to bake in tartlets.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 54. The excerpt below is the record exactly as published.

Cheese-Cakes. 1 pound of loaf sugar, 6 yolks of eggs, 4 whites of eggs, juice of 4 lemons, the rind of 3 grated lemons, quarter of a pound of fresh butter. Put it all in a pan and melt it. Must be about the thickness of honey. Put it in pots, and when cold cover it as you would jam. Use for tartlets and tarts. 384. — Cheese-Cakes. Boil 1 pint of milk ; add 1 tablespoonful of ordinary vinegar (which will turn the milk to curds) ; put it in a sieve to drain. When thoroughly drained, beat it up with 1 or 2 yolks of eggs, a little grated lemon, or currants, and sugar to taste

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