Cheese Cakes with Neufchâtel Cheese

Ingredients

• One Neufchâtel or cream-cheese
• one teacupful of sugar
• one lemon
• half-teacupful of currants
• half-teacupful of rolled cracker-crumbs
• four eggs
• one teaspoonful of melted butter
• half-teacupful of cream or rich milk
• half a nutmeg
• one salt-spoonful of salt

Method

1. 1

   Mix the cracker-crumbs dry with the cheese after removing the wrapper and skin.

2. 2

   Crumble the crumbs and cheese together, add the beaten eggs with sugar, then the butter and cream.

3. 3

   Lastly, add the lemon, currants, and nutmeg.

4. 4

   Wash and dry the currants, dust them with cracker dust or flour.

5. 5

   Mix well and put into well-buttered patty-pans lined with puff paste.

6. 6

   Bake for 15-20 minutes in a quick oven until puffed but not too brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 54. The excerpt below is the record exactly as published.

One Neufch&tel or cream-cheese ; one teacupful of sugar; one lemon, grate the rind and use half of the juice ; half-teacupful of currants ; half - teacupful of rolled cracker-crumbs (the finer and more delicate the cracker the better) ; four eggs, well beaten ; one teaspoonful of melted butter ; half-teacupful of cream or rich milk; half a nutmeg; one salt- spoonful of sal

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