Cheese Cakes

Ingredients

• one small cupful of sugar
• each Neufchatel cheese
• a half cupful each sifted cracker crumbs
• a half cupful each sifted cracker crumbs and currants
• one tablespoonful melted butter
• half a nutmeg grated
• half a cupful of cream or rich milk
• a saltspoonful of salt
• four eggs

Method

1. 1

   Crumble the cheese and crackers together, beat the eggs and add, together with sugar, salt and spices.

2. 2

   Next add the butter and cream and lastly the currants, lemon juice and rind.

3. 3

   Mix thoroughly and fill patty tins lined with puff paste.

4. 4

   Ornament the top with currants and slender strips of citron, put in buttered bag.

5. 5

   Seal and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 47. The excerpt below is the record exactly as published.

Cheese Cakes. — These are a modern adaptation of the old " flawns," a favorite Eastertide cake. As formerly made, there was a tedious separation of curds and whey ; but the housewife of today eliminates that by taking STANDARD PAPER; BAG COOKERY 105 a Neufchatel or cream cheese as the foundation. This is crumbled fine and added to the other ingredients, allow- ing to each Neufchatel cheese, one small cupful of sugar, the grated rind and half the juice of one lemon, a half cupful each sifted cracker crumbs and currants, one tablespoonful melted butter, half a nutmeg grated, half a cupful of cream or rich milk, a saltspoonful of salt and four eggs

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