Cheese and Egg Toast

Name: Cheese and Egg Toast
Yield: 2 servings
Ingredients: Put a cup of cheese crumbs; into half a pint of rich milk; two eggs; season the milk with salt, pepper and butter to taste

From The household (of the Detroit free press), 1886

Serves 2

Cut them in halves and quarters, and serve on a hot platter.

Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 349. The excerpt below is the record exactly as published.

CHEESE AND EGG TOAST. Put a cup of cheese crumbs into half a pint of rich milk ; boil until it melts. Have two eggs well beaten. Season the milk with salt, pepper and .butter to taste

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