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Bishop Auckland Cheese Cakes
Pies and Pastries

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

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

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