Cheese Cakes Variation 4

Ingredients

• ½ lb. of butter
• ½ lb. of caster sugar
• the yolks of two eggs
• a little milk
• 4oz. of well-washed and dried currants

Method

1. 1

   Beat ½ lb. of butter in a warm pan, add ½ lb. of caster sugar, mix well, then add the yolks of two eggs and beat again.

2. 2

   Add a little milk, mix in 4oz. of currants.

3. 3

   Line patty-pans with puff paste, half fill them, sift a little sugar over, and bake in a hot oven.

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.

lib. of butter may be required, according to the quality of the milk. In another basin put the yolks of four eggs, the rinds of four lemons and the juice of two, 4oz. of fine biscuit powder, and lib. of finely-sifted caster sugar, and beat them up well until a stiff cream is formed ; then pour it into the curd, and mix all well together. Butter some tartlet-pans, line them with thin puff paste, pour in the mixture, and bake in a quick oven until done. (2) Take 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. Line a dozen tartlet-pans with tart-paste, put a little of the mixture in each, with a strip of candied lemon-peel, and bake in a moderately heated oven, upon a greased baking-sheet, until of a nice golden colour. When done, dish upon a fancy paper, and serve either hot or cold. (3) Beat the yolks of six eggs with 6oz. of caster sugar for twenty minutes, then mix in the grated rind and juice of one large lemon or two small ones. Butter a dozen small patty-pans, and line them with puff paste ; put some of the above mixture in each and a small piece of butter on the top, and bake them in a brisk oven. When cooked, turn the cakes out of the tins, pile them on a dish, over which has been spread a folded napkin or an ornamental dish-paper, and serve ; or they may be served cold. (4) Beat well with the hand (in a warm pan) before the fire jib. of butter, and add Jib. of caster sugar. When thoroughly mixed, add the yolks of two eggs, and beat again; then put in a little milk. Beat all well together, and mix in 4oz. of well-washed and dried currants

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