Cheese Cakes

Ingredients

• 1 gill of stale Bread Crumbs
• X pint Milk
• 2 Eggs
• 2 ozs. Butter
• 2 ozs. Currants
• a little grated Lemon Peel

Method

1. 1

   Pour the boiling milk on to the bread crumbs, stir in the butter next, then add a little grated lemon peel and the other ingredients, and beat in the eggs one at a time.

2. 2

   Line some patty pans with pastry, and put a spoonful of this mixture in the centre.

3. 3

   Bake about 15 minutes.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 28. The excerpt below is the record exactly as published.

cheese cake. Bpdcot j£qqs. Ingredients. — Sponge Cakes, Apricots, i gill of double Cream, oz. Castor Sugar, Nutmeg or Pistachio Kernels. METHOD. — Cut the penny sponge cakes in half lengthwise ; then place half an apricot on the top, with a little of the syrup out of the tin or bottle. Whip the cream and add the castor sugar to it, and put the cream all round the apricots ; then grate a little nutmeg on the top, or blanch and chop a few pistachio kernels and sprinkle over, to represent parsley over poached eggs. angelica Martlets. Line some fluted moulds, after having been well buttered, with some good short crust, and fill them with the following mixture: — 2 ozs. butter, 2 ozs. sugar, i oz. cake crumbs, i oz. preserved cherries, i oz. an- gelica, oz. cornflour, I egg. Cream the butter and sugar together, then add the egg, and then the corn- flour, cake crumbs, cherries, and the angelica chopped. Then fill the cases and bake ; when done, turn them carefully out of the moulds, and decorate the top of JELLIES, CREAMS AND COLD SWEETS. 83 the tartlet mixture with a cherry and a few pieces of angelica in strips. Hpple Soufflee Ingredients. — i'/z pints of Milk, 1 oz. Castor Sugar, 1 tea- cup of Carolina Rice, 2 Eggs, 1 oz. Butter, 1 lb. Apples or Preserve. Method. — Boil the rice in the milk with any flavouring that is liked until thoroughly cooked, then mix in the butter, and the yolks of two eggs when a little cool. Put a layer of preserve or stewed apples in a buttered pie dish, and then the rice on the top. Bake in a cool oven till the eggs are set. Whip the whites of the eggs stiffly, add a little castor sugar and a few drops of flavouring essence, and pile it in rocky heaps on the top of the soufflee when baked. Return to the oven to set. This may be served either hot or ■cold. 35uea£> Cbeesecafees. Ingredients. — 1 gill of stale Bread Crumbs, X pint Milk, 2 Eggs, 2 ozs. Butter, 2 ozs. Currants, a little grated Lemon Peel

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