Weymouth Cheese Cakes

Ingredients

• a pint of luke-warm milk
• a dessertspoonful of rennet
• two ounces of butter
• a quarter of a pound of castor sugar
• half an ounce of ground sweet almonds
• a couple of ground bitter almonds
• the grated rind of half a lemon
• the juice of the same strained
• one sponge cake rubbed fine
• a dust of nutmeg
• a little cream
• two well-beaten eggs

Method

1. 1

   Add rennet to warm milk and let curd form.

2. 2

   Strain and pound curd with butter, sugar, almonds, lemon rind, and juice.

3. 3

   Mix in sponge cake, nutmeg, cream, and eggs.

4. 4

   Fill tartlet tins with puff paste and bake.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 151. The excerpt below is the record exactly as published.

Weymouth Cheese Cakes. — To a pint of luke-warm milk add a dessertspoonful of rennet; after it has stood in a warm place for one hour and the curd is properly formed, strain it through a sieve, and get the curd as dry as possible. Then put it in a mortar, and pound it well with 218 THE housewife's KEFEKEE two ounces of butter, a quarter of a pound of castor sugar, half an ounce of ground sweet almonds, and a couple of ground bitter almonds, the grated rind of half a lemon, and the juice of the same strained. Add one sponge cake rubbed fine and sifted, a dust of nutmeg, a little cream and two well-beaten eggs

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