Vienna Cheese Torte

Ingredients

• 1 cup of cottage cheese
• 1 tablespoonful of cream
• 1 tablespoonful of flour
• 1 tablespoonful of butter
• 3 tablespoonfuls of sugar
• the yolks of 3 eggs
• a pinch of salt
• a pinch of cinnamon

Method

1. 1

   Mix cottage cheese, cream, flour, butter, sugar, yolks, salt, and cinnamon.

2. 2

   Mix with beaten whites, line muffin-rings with pastry, fill with cheese mixture, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 13. The excerpt below is the record exactly as published.

1 tablespoonful of butter. Stir well together and let get very hot. Put on a plat- ter and pour over a highly seasoned tomato- sauce and serve. Garnish with fried parsley. a.— Jewish Kugel. Soak J^ loaf of bread in water ; then press it dry. Heat ^ cup of butter and mix with the bread ; add a chopped apples, J^ cup of raisins, ^ cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth ; mix well together. Put in a buttered pud- ding-dish and pour over ^ cup of melted I butter ; let bake in a moderate oven until biowB. Serve hoL 3. — English Muffins. Take i quart of warm milk, ^ cup of yeast, i teaspoonful of salt and flour enough to make a stiff batter ; let stand to raise until light. Then add ^ cup of melted butler, i teaspoonful of soda dissolved in a little water ; add enough flour to make a very stiff batter and let raise half an hour. Then fill well- greased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butler. 4. — Spanish Roast Veal. Season a <S-pound veal-roast with salt and pepper and rub well with batter; put m the dripping-pan with one large sliced onion, i bay-leaf, 2 sprigs of parsley and 3 of thyme and sage. Add ^ teaspoonful each of cloves, allspice and mace. Pour in i cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve. May S— Madras Stewed Chicken. Cut a spring chicken into pieces at the joints; season with salt and pepper and frjr in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 3 ounces of rice, i teaspoonful of curry-powder and I chopped apple ; add to the chicken. Moisten with i quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender ; then add i pint of hot oysters and the juice of ^ lemon. Let all get very hot and serve on a platter with fried egg-plant. 6.— Irish Beef Rolls. Chqp some fat beef with i onion and 2 sprigs of parsley. Season with salt, pepper, nutm^ and a little mace to taste and the grated rind of ^ lemon, i beaten egg and yi cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan ; lay in the rolls ; cover and let simmer until brown. Serve hot with the sauce. y. — Norwegian Fruit Pudding. Boil I pint of raspberries and i pint of ted ctmants in a cups of water until soft; add 5 cups of sugar, some cmnamou, i cup of pounded almonds and i tablespoooful of chopped citron. Let coolc and mash until smooth \ then thicken with a Uttle cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream. 8. — Spanish Pufis. Put a large cupfiil of water in a saucepan ; add 3 ounces of butter, ^ teaspoonful of salt, I tablespoonful of pulverized sugar. While boiling, stir in sifled flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites ; then fry by the teaapoonful in boiling lard until browned. Serve with a caramel sauce. 9.— Bel^an Veal Scallop. Chop cooked veal to a fine mince ; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the n until brown. Serve with French peaa. 10. — Parisian Chicken. Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfula of butter; cover and let simmer until brown. Add }i can of mushrooms, chopped parsley, and I glass of wine; let all cook until done. Put on a platter and pour over i cup of hot cream. Serve, garnished with croutons. II. — Gennan Boiled Noodles. Make a stifi* noodle-dough ; roll out very thin and cut into ribbons half an inch wide. Let them dry and boil in salted water ; drain inacolander. Fry some sliced onions in but- ter until soft; add the noodles. Stir and serve hot with stewed chicken. la.— Dutch Baked Fah. Clean and split a fish open down the back ; remove the backbone ; sprinkle with salt and pepper ; put in a baking-dish, flesh side up. Put flakes of butter on top; sprinkle with a little ilour ; moisten with crear hot oven until brown. Pour over a Hoi- landaisc sauce and serve hot. 13, — Vienna Cheese Torte. Mix I cup of cottage cheese with i table- spoonful of cream, i tablespoooful of floui, I tablespoonful of butter, 3 tablespoonfuls of Bugar, the yolks of 3 eggs, and a pinch of salt

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