Cheese Cakes Variation 2

Ingredients

• about ½ lb. of pressed curd
• 2oz. of butter
• ½ lb. of sugar
• the yolks of three eggs
• a little grated nutmeg
• the grated rind of a lemon

Method

1. 1

   Rub ½ lb. of pressed curd through a wire sieve, mix with 2oz. of butter and ½ lb. of sugar.

2. 2

   Gently add the yolks of three eggs, a pinch of grated nutmeg, and the grated rind of a lemon.

3. 3

   Line a dozen tartlet-pans with tart-paste, put a little mixture in each with a strip of candied lemon-peel, and bake in a moderately heated oven until golden.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 271. The excerpt below is the record exactly as published.

about jib. of pressed curd, rub it through a wire sieve, and mix with it 2oz. of butter and jib. of sugar ; add gently the yolks of three eggs, a little grated nutmeg, and the grated rind of a lemon

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