Cornflour Cheese Cakes

Ingredients

• the juice and rind of three lemons
• 3 breakfast-cupfuls of water
• 3 breakfast-cupfuls of sugar
• three eggs
• 3 tablespoonfuls of Cornflour
• 2 tablespoonfuls of butter

Method

1. 1

   Boil water, mix Cornflour with cold water, pour boiling water onto it, let it boil, then mix with butter and sugar.

2. 2

   After cooling, add lemon juice and eggs.

3. 3

   Make into tart or tartlets with puff paste.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 484. The excerpt below is the record exactly as published.

table-spoonfuls of Cornflour in a cup with a little cold water, stir it in with the boiling milk, and boil it a few minutes. When off the fire, beat in 1 table-spoonful Fig. 522. Cornflour Blanc-mange. of butter, add salt to taste and any flavouring ; wet the inside of a suitable mould with cold water and pour in the preparation. When cold, turn out and garnish with pre- served fruits (see Fig. 522). Cornflour Breakfast Cakes. — (1) Mix together lqt. of sifted Cornflour, 1 teacupful of wheat-flour, and 1 table- spoonful of salt; then stir in gradually lqt. of warm water, thus making a soft dough ; put a cloth over the pan and leave it till morning. Next day, dissolve 1 saltspoonful of bicarbonate of soda in 1 pint of warm milk-and-water, and with this mixture reduce the dough to a batter, stirring it very hard. Cover the batter, and place it in front of the fire to rise for fifteen minutes. Put a small piece of lard in a frying-pan, melt it, put in the batter in the shape of small crumpets, and fry them, turning with a knife when brown on one side. When cooked, put the cakes on a hot dish, and serve them. These cakes can be eaten with either dripping, butter, or treacle. (2) Put lqt. of Cornflour into a basin and stir in sufficient boiling water to moisten it, add two well-beaten eggs, and sufficient milk to make a stiff batter. Dissolve 1 teaspoonful of saleratus in a little hot water, mix it with the batter, and add a small quantity of salt. Butter some square baking-tins, fill them three-parts full with the batter, and bake in a quick oven. When cooked, take the cakes out of the tins, cut them into small squares, put on a folded napkin on a hot dish, and serve. Cornflour Cakes. — (1) Mix in a basin 1 breakfast-cupful of Cornflour, 1 table-spoonful of sugar, J breakfast- cupful of wheat-flour, and 2 saltspoonfuls of salt. Dissolve 1 teaspoonful of bicarbonate of soda in J teacupful of boiling water, and pour it into 3 teacupfuls of sour milk ; mix it with the dry ingredients, and add two eg’gs, well beaten. Butter some small cake-tins, pour the preparation in about 1 Jin. deep, and bake for twenty-five minutes in a quick oven. (2) Mix in a basin Jib. of Cornflour, Jib. of wheat-flour, 1 teaspoonful of cream of tartar, and J teaspoonful of bicar- bonate of soda ; rub in Jib. of butter, and when smooth add Jib. of caster sugar and the beaten whites of eight eggs. Flavour to taste, and bake in buttered tins. (3) Rub 3oz. of butter in Jib. of wheat-flour and Jib. of Cornflour, and add loz. of baking-powder and sufficient milk to mix them. Put the paste in tins to about 2in. in depth, and bake. (4) Put 2 breakfast-cupfuls of milk into a saucepan, boil it, add 2oz. of sugar, pour it into a basin over 12oz. of Corn- flour, and let it remain for from two to three hours. Sift 1 dessert-spoonful of baking-powder with lib. of wheat-flour. Beat Jib. of butter to a cream, work in three eggs, and add gradually the Cornflour ; make this into a batter, using more For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 441 Cornflour — continued. milk-and-water as may be required, dredge in the wheat-flour, and stir well with a wooden spoon to form a stiff paste. Have ready buttered the required number of tins, make them hot, pour in the mixture to about l^in. in depth, and bake in a quick oven. (5) Slightly warm 2oz. of butter in a basin, mix 2 table- spoonfuls of sugar and two eggs with it, and beat it well ; then mix in 1 pint of corn-meal and a small quantity of salt. Put 1 pint of milk in a saucepan, place it over the fire until it begins to boil, then stir in small quantities at the time of the mixture, stirring with a wooden spoon until all is used and well mixed, then take it off the fire. Thickly butter the interior of a shallow cake-tin, turn the mixture into it, and bake the cake in a brisk oven. (6) Put in a basin 1 breakfast-cupful of Cornflour, 4 teacup- ful of caster sugar, 1 saltspoonful of salt, 1 breakfast-cupful of wheat-flour, 1 dessert-spoonful of baking-powder, 1 table- spoonful of butter warmed to melting, and one egg beaten in i pint of milk ; mix thoroughly, and spread it in the bottom of two cake-tins, previously buttered. Bake quickly. Cornflour Cheese Cakes. — Take the juice and rind of three lemons, 3 breakfast-cupfuls of water, 3 breakfast-cupfuls of sugar, three eggs, 3 table- spoonfuls of Cornflour, and 2 table- spoonfuls of butter

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