Cheese and Celery Cream

Name: Cheese and Celery Cream
Ingredients: Aspic Jelly, made up to set stiffly; 1 gill cream; 2 oz. grated cheese; 1 tablespoonful chopped celery; Cayenne, pepper, and salt; Cheese Biscuits (see Recipe No. 27)

From Cox's manual of gelatine cookery (copyright), 1938

Moulds may be lined with aspic and decorated.

Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.

CHEESE AND CELERY CREAM. Six to eight persons Aspic Jelly, made up to set stiffly (Recipe No. 16) 1 gill cream 2 oz. grated cheese 1 tablespoonful chopped celery Cayenne, pepper, and salt Cheese Biscuits (see Recipe No. 27)

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