Cheese Cakes


Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Flour
  • A Glassful of Water
  • A Pinch of Salt
  • 2 Tablespoonfuls of Flour
  • 6 Eggs
  • 2 Cream Cheeses
  • A Brioche, or Plain Paste


Put the butter in a saucepan, and add the water and salt. Let all come to a boil, stirring constantly. Then take from the fire and add the eggs, beaten well, and the Cream Cheese. Mix all well. Then take small molds or tins and line with the Plain Paste; or Brioche Paste, rolled very thin. Place within the preparation of Cream Cheese in quantity equal to an egg in size. Then cover the Cakes with a piece of rolled dough, and bake in a slow oven. These are delicious breakfast Cakes, and much in vogue in ancient Creole homes.