vegetariannut-free

Cheese Pastry

Name: Cheese Pastry
Yield: 14 servings
Ingredients: % lb. flour; 1 pinch salt; % lb. (scant) Parmesan cheese; % lb. fresh, good butter; 6 tbsps. thick, sour cream; 1 pinch sugar; A little nutmeg; A little paprika (red pepper)

From The art of German cooking and baking, 1922

Serves 14

Presented as published in 1922. 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

% lb. flour
1 pinch salt
% lb. (scant) Parmesan cheese
% lb. fresh, good butter
6 tbsps. thick, sour cream
1 pinch sugar
A little nutmeg
A little paprika (red pepper)

Method

The butter is beaten to a cream, and the finely grated cheese added.
The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into 1/2 inch thickness.
Cut out with a small glass and bake in a medium hot oven to a light yellow color.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.

CHEESE PASTRY. Quantity for 12 — 15 Persons. % lb. flour 1 pinch salt Vi lb. (scant) Parmesan cheese 1 pinch sugar % lb. fresh, good butter A little nutmeg 6 tbsps. thick, sour cream A little paprika (red pepper)

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