Cheese and Aspic Savoury

Name: Cheese and Aspic Savoury
Ingredients: 1 gill Aspic Jelly; 2 ozs. Butter; 3 ozs. of grated Parmesan Cheese; 2 5’olks of Eggs; Cayenne Pepper; Salt; Scraps of Puff Pastrj'.

From A manual of gelatine cookery, 1904

Serve with parsley.

Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 32. The excerpt below is the record exactly as published.

CHEESE AND ASPIC SAVOURY. 1 gill Aspic Jelly (Recipe Ii8). 2 ozs. Butter. 3 ozs. of grated Parmesan Cheese. 2 5’olks of Eggs. Cayenne Pepper. Salt. Scraps of Puff Pastrj'.

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