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Buttered Toast with Cheese
From Cassell's dictionary of cookery, 1892
Serves 2
Time to melt the cheese is about three to four minutes. Sufficient for two persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2002. The excerpt below is the record exactly as published.
half a pijund of old Cheshire cheese in a mortar, and pound with it a piece of butter the size of a walnut, the yolk of a hard-boiled es:g, and a small tea-spoonful of mustard. Take a slice of bread half an inch tliic
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