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Cheese-Cakes

Name: Cheese-Cakes
Yield: 3 servings
Ingredients: Put a spoonful of rennet; into a quart of milk; a quarter of a pound of butter; a quarter of a pound of sugar; nutmeg; two Naples biscuits grated; the yolks of four eggs; the white of one; half an ounce of almonds; two teaspoonfuls of rose water; four ounces of currants

From The thorough good cook, 1895

Serves 3

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 thorough good cook (1895) by George Augustus Sala, page 217. The excerpt below is the record exactly as published.

Cheese-Cakes. Put a spoonful of rennet into a quart of milk ; when turned, drain the curd through a coarse sieve, gently break the curd, and rub in a quarter of a pound of butter, a quarter of a pound of sugar, nutmeg, and two Naples biscuits grated, the yolks of four eggs and the white of one, half an ounce of almonds, half bitter and half sweet, well beaten in a mortar, Avith two teaspoonfuls of rose Avater, four ounces of currants

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