Cheese and Egg Toast
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 39. The excerpt below is the record exactly as published.
Cheese and Egg Toast — Melt a cup cheese crumbs in a half pint rfch milk seasoned with salt, pepper and butter to taste, and stir in two well beaten egcs. Cook a few minutes, stirring constantly. Spread over toasted bread
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