Egg Cheese; Eierkase Eierzieger

Ingredients

• eight whole eggs
• a pint and a half of cold milk
• an ounce of sugar
• a small stick of cinnamon
• yolks of four eggs
• a tablespoonful of cold milk
• the point of a knife full of rice flour

Method

1. 1

   Whisk eggs with milk, lemon juice, sugar, and salt.

2. 2

   Pass through a sieve and stir over low heat until curdled.

3. 3

   Pour into a mold to cool.

4. 4

   Prepare cream sauce with cream, sugar, cinnamon, and lemon peel, mixed with egg yolks and rice flour.

5. 5

   Pour over the cooled egg mixture.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 114. The excerpt below is the record exactly as published.

Egg Cheese; Eierkase Eierzieger. — Whisk up eight whole eggs, with a pint and a half of cold milk, a few drops of lemon juice, an ounce of sugar, and a very little salt ; pass two or three times through a hair sieve ; then stir over a slow fire till they begin to curdle. As soon as they do this they must be taken off' the fire at once. Continue to stir for a minute, and then pour into a mould, and let it stand to get cold. Now make a cream sauce, and let it stand till cold. Turn out the first mixture and pour over it the cream sauce. The cream sauce is made with one pint of cream, in which three ounces of sugar, a small stick of cinnamon, and the peel of a lemon have been boiled, mixed with the yolks of four eggs. The eggs should previously have been stirred with the point of a knife full of rice flour, and a tablespoonful of cold milk

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