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Plain Cheese-Cakes

Name: Plain Cheese-Cakes
Yield: 3 servings
Ingredients: two tablespoonfuls of flour; one pint of milk; one-half of a pound of grated cheese; four eggs; three tablespoonfuls of sugar; a piece of butter the size of a walnut; one-quarter of a pound of dried currants

From The national course in home economics, 1917

Serves 3

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 126. The excerpt below is the record exactly as published.

PLAIN CHEESE-CAKES. Take two tablespoonfuls of flour, one pint of milk and boil to a paste. When cool add one-half of a pound of grated cheese, four eggs, three tablespoonfuls of sugar, a piece of butter the size of a walnut, salt, and one-quarter of a pound of dried currants

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