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Cheese Cakes (Mrs. Leed’s)

Name: Cheese Cakes (Mrs. Leed’s)
Yield: 9 servings
Ingredients: three quarts of milk; Y. of butter; Y. of almonds; the yolks of ten eggs; one pint of currants; one grated nutmeg; Y. of sugar

From Harper's cook book encyclopædia, 1902

Serves 9

Use Neufchâtel cheese for a quicker preparation.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 55. The excerpt below is the record exactly as published.

Cheese Cakes (Mrs. Leed’s). — Take three quarts of milk and rennet, pret- ty cold, and when it is time drain it from your whey in a strainer ; then beat the curd in a stone mortar with Y\ lb. of butter, Yz lb. of almonds ; beat with rose-water till they are like curd ; mingle with them the yolks of ten eggs, one pint of currants, one grated nutmeg

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