Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Frenchappetizervegetariannut-free

Cheese Pastry

Name: Cheese Pastry
Yield: 6 servings
Cuisine: French
Ingredients: % lb. flour; 1 pinch salt; Vi lb. (scant) Parmesan cheese; % lb. fresh, good butter; 6 tbsps. thick, sour cream; 1 pinch sugar; A little nutmeg; A little paprika (red pepper)

From The art of German cooking and baking, 1922

Serves 6

It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry may be served as dessert instead of bread, butter, and cheese.

A modern interpretation · AI-generated from the original record

Ingredients

% lb. flour
1 pinch salt
Vi lb. (scant) Parmesan cheese
% lb. fresh, good butter
6 tbsps. thick, sour cream
1 pinch sugar
A little nutmeg
A little paprika (red pepper)

Method

The butter is beaten to a cream, and the finely grated cheese added.
The cream, sugar, salt, nutmeg, paprika, and flour are added, made into a fine paste, and rolled out into 0.5 inch thickness.
Cut out with a small glass and bake in a medium hot oven to a light yellow color.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.

% lb. flour 1 pinch salt Vi lb. (scant) Parmesan cheese 1 pinch sugar % lb. fresh, good butter A little nutmeg 6 tbsps. thick, sour cream A little paprika (red pepper)

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