(1) Take lgall. of milk, and stir in some fresh rennet.
When the curd is formed, strain it into a large basin or bowl,
adding Rb. of butter, and beating up well until quite smooth ;
a little more than lib. of butter may be required, according
to the quality of the milk. In another basin put the yolks
of four eggs, the rinds of four lemons and the juice of two,
4oz. of fine biscuit powder, and lib. of finely-sifted caster
sugar✪ Cheese Cakes, and beat them up well until a stiff cream is formed ;
then pour it into the curd, and mix all well together. Butter
some tartlet-pans, line them with thin puff paste, pour in the
mixture, and bake in a quick oven until done.
(2) Take about jib. of pressed curd, rub it through a wire
sieve, and mix with it 2oz. of butter and jib. of sugar ; add
gently the yolks of three eggs, a little grated nutmeg, and
the grated rind of a lemon✪ Cheese Cakes Variation 2. Line a dozen tartlet-pans with
tart-paste, put a little of the mixture in each, with a strip
of candied lemon-peel, and bake in a moderately heated oven,
upon a greased baking-sheet, until of a nice golden colour.
When done, dish upon a fancy paper, and serve either hot or
cold.
(3) Beat the yolks of six eggs with 6oz. of caster sugar for
twenty minutes, then mix in the grated rind and juice of
one large lemon or two small ones. Butter a dozen small
patty-pans, and line them with puff paste ; put some of the
above mixture in each and a small piece of butter✪ Cheese Cakes Variation 3 on the top,
and bake them in a brisk oven. When cooked, turn the
cakes out of the tins, pile them on a dish, over which has
been spread a folded napkin or an ornamental dish-paper,
and serve ; or they may be served cold.
(4) Beat well with the hand (in a warm pan) before the
fire jib. of butter, and add Jib. of caster sugar. When
thoroughly mixed, add the yolks of two eggs, and beat again;
then put in a little milk. Beat all well together, and mix
in 4oz. of well-washed and dried currants. Line some patty-
pans with puff paste, half fill them, sift a little sugar over,
and bake in a hot oven.
(5) Put the yolks of six eggs into a saucepan with 2oz. of
caster sugar and beat well; pour in 1 pint of milk and a small
quantity of lemon-juice. Place the saucepan over the fire,
and stir the contents until they curdle. Spread a clean cloth
over a sieve, pour the curdled milk on to it, and let the whey
run through. Warm 4oz. of butter, and beat until creamy ;
mix with it 3 table-spoonfuls of cold mashed potatoes, 2 table-
spoonfuls of sultanas, 2 table-spoonfuls of well-washed currants,
three well-beaten eggs, and breakfast-cupfuls of milk.
Mash the curd with a wooden spoon until quite smooth, put
it in with the above mixture, and well stir the whole. Butter
a shallow tin and line it with plain tart-paste, pour in the
mixture, ornament the top with some thin fillets of blanched
almonds, strew coarsely-crushed loaf sugar over, and bake
in a moderate oven. The cake should be of a rich yellow
colour when cooked, but not brown. It can be eaten either
hot or cold. ✪ Cheese Cakes
Page 271 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(1) Take lgall. of milk, and stir in some fresh rennet. When the curd is formed, strain it into a large basin or bowl, adding Rb. of butter, and beating up well until quite smooth ; a little more than lib. of butter may be required, according to the quality of the milk. In another basin put the yolks of four eggs, the rinds of four lemons and the juice of two, 4oz. of fine biscuit powder, and lib. of finely-sifted caster sugar, and beat them up well until a stiff cream is formed ; then pour it into the curd, and mix all well together. Butter some tartlet-pans, line them with thin puff paste, pour in the mixture, and bake in a quick oven until done.
(2) Take about jib. of pressed curd, rub it through a wire sieve, and mix with it 2oz. of butter and jib. of sugar ; add gently the yolks of three eggs, a little grated nutmeg, and the grated rind of a lemon. Line a dozen tartlet-pans with tart-paste, put a little of the mixture in each, with a strip of candied lemon-peel, and bake in a moderately heated oven, upon a greased baking-sheet, until of a nice golden colour. When done, dish upon a fancy paper, and serve either hot or cold.
(3) Beat the yolks of six eggs with 6oz. of caster sugar for twenty minutes, then mix in the grated rind and juice of one large lemon or two small ones. Butter a dozen small patty-pans, and line them with puff paste ; put some of the above mixture in each and a small piece of butter on the top, and bake them in a brisk oven. When cooked, turn the cakes out of the tins, pile them on a dish, over which has been spread a folded napkin or an ornamental dish-paper, and serve ; or they may be served cold.
(4) Beat well with the hand (in a warm pan) before the fire jib. of butter, and add Jib. of caster sugar. When thoroughly mixed, add the yolks of two eggs, and beat again; then put in a little milk. Beat all well together, and mix in 4oz. of well-washed and dried currants. Line some pattypans with puff paste, half fill them, sift a little sugar over, and bake in a hot oven.
(5) Put the yolks of six eggs into a saucepan with 2oz. of caster sugar and beat well; pour in 1 pint of milk and a small quantity of lemon-juice. Place the saucepan over the fire, and stir the contents until they curdle. Spread a clean cloth over a sieve, pour the curdled milk on to it, and let the whey run through. Warm 4oz. of butter, and beat until creamy; mix with it 3 table-spoonfuls of cold mashed potatoes, 2 table-spoonfuls of sultanas, 2 table-spoonfuls of well-washed currants, three well-beaten eggs, and breakfast-cupfuls of milk. Mash the curd with a wooden spoon until quite smooth, put it in with the above mixture, and well stir the whole. Butter a shallow tin and line it with plain tart-paste, pour in the mixture, ornament the top with some thin fillets of blanched almonds, strew coarsely-crushed loaf sugar over, and bake in a moderate oven. The cake should be of a rich yellow colour when cooked, but not brown. It can be eaten either hot or cold.
Records on this page
Cheese CakesCheese Cakes Variation 4Cheese Cakes Variation 2Cheese Cakes Variation 3Cheese Cakes Variation 5Cheese Cakes