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German Cheese Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Some bakers leave out raisins and almonds, and sprinkle only some currants over the cheese mixture before baking.
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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 140. The excerpt below is the record exactly as published.
GERMAN CHEESE CAKE. For the best kinds of Cheese Cake the Tart fillings No. 187 and No. 194 may be used. For the regular Cheese Cake use the following mix- tures: Take three pounds of dry cheese-curd, eight eggs, six ounces of butter, eight ounces of sugar, three ounces of flour, six ounces of currants, six ounces of sultana raisins, four ounces of chopped almonds, half a pint of milk, a pinch of salt, a little mace, and the grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.