Neufchatel Cheese

Ingredients

• one Neufchatel cheese
• one teacupful of sugar
• grate a lemon rind
• one-half of the juice
• one-half of a teacupful of rolled cracker crumbs
• one-half of a teacupful of currants
• four eggs
• one tablespoonful of melted butter
• one-half of a teacupful of cream or rich milk
• one-half of a nutmeg grated
• one salt-spoonful of salt

Method

1. 1

   Mix the cracker crumbs dry with the cheese, first removing the wrapper and taking off the thin skin on the outside of the cheese; crumble the cheese and cracker crumbs well together, beat eggs well with the sugar and add, following with the butter and cream.

2. 2

   If the cream is very rich the butter may be omitted.

3. 3

   Put in lemon, nutmeg and currants.

4. 4

   Mix all well together and put into well-buttered patty pans lined with puff paste.

5. 5

   Bake twenty minutes in a quick oven.

6. 6

   They will puff up, but must not be permitted to get too brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 125. The excerpt below is the record exactly as published.

NEUFCHATEL CHEESE. Have one Neufchatel cheese, one teacupful of sugar, grate a lemon rind and use with it one-half of the juice, one-half of a teacupful each of rolled cracker crumbs and currants, four eggs, one tablespoonful of melted butter, one-half of a teacupful of cream or rich milk, one-half of a nutmeg grated and one salt-spoonful of salt

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