Potato Cheese Curd

Name: Potato Cheese Curd
Ingredients: half a pound of good mealy potatoes; a quarter of a pound of good butter; the yolks of three eggs; three ounces of powdered loaf sugar; a piece of stale savoy cake; a little essence of lemon; a few currants may be used

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

This recipe can be made in different variations.

Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 4. The excerpt below is the record exactly as published.

OTATOE CHEESE CURD. Boil or roast half a pound of good mealy potatoes; take off their skins, and press them line. Then reduce a quarter of a pound of good butter to a cream: mix with this the yolks of three eggs, three ounces of pow- dered loaf sugar, a piece of stale savoy cake, or pound- cake crumbled, and a little essence of lemon; mix as )ou would for pound-cake, adding the potatoe pulp MADE EASY. 11 after the butter and sugar. A few currants may be used

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