Curd Cheese-Cakes

Name: Curd Cheese-Cakes
Yield: 3 servings
Ingredients: In iqt. milk; 1 tablespoonful rennet; 2ozs. of butter; the yolks of 4 eggs (unbeaten); |lb. of sifted sugar; |db. of currants; 2ozs. of oiled butter; 2 tablespoonfuls of brandy; a little shredded citron

From The King's College Hospital book of cooking recipes, 1907

Serves 3

Presented as published in 1907. 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

Method

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.

Curd Cheese-Cakes. In iqt. milk put 1 tablespoonful rennet. When the curd is formed drain it well, then rub the curds through a sieve. With 2ozs. of butter add the yolks of 4 eggs (unbeaten), then add |lb. of sifted sugar, |db. of currants, 2ozs. of oiled butter, 2 tablespoon- fuls of brandy, and a little shredded citron

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