Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Bishop Auckland Cheese Cakes
Pies and Pastries
Durham

Individual pastry tart cases filled with mashed potato with butter, sugar, egg, lemon and dried fruit, baked.

This receipt has been claimed to be Tudor, if so, it is probably the case that sweet potato was originally used, as the 'white' or 'Virginia' potato only came into use in England much later. It is very similar to the receipt for Potato Cheescake from 1807, and the Potato Pie of 1672.

This receipt is not known to us before 'The Good Cook' series published by Time-Life Books 1978-1980 and is unknown to our correspondents in the Co. Durham area.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Bishop Auckland Cheese Cakes

½ lb short crust paste
2 medium sized potatoes, boiled, peeled and mashed. About 1 ½ cups
4 tbsp butter, melted
4 oz sugar
1 egg, lightly beaten
2 tbsp grated lemon peel
1 tsp lemon juice
1 cup dried currants, soaked and drained
rum

Put the mashed potatoes in a bowl and beat in the butter, sugar, egg, lemon peel and extract. Fold in the currants. Line eight tartlet pans with the rolled dough, then fill them with the potato mixture and bake at 350F (180C) oven for 30 minutes, or until the filling is lightly browned. When cooked, sprinkle a few drops of rum on to each tartlet. Serve hot or cold.

Makes 8 tartlets




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats