American
Cheese Biscuit
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 204. The excerpt below is the record exactly as published.
Oheese Bisouit Over puff paste, well roUed out, grate as much well-flavored cheese as will thickly cover the paste. Dash upon the cheese a slight dust of cayenne, fold the paste over, and roll out thin. After you bave cut the biscuit in the shape you choose, brush them with a paste brush dipped in beaten egg
Cook this with the app: pantry check, scaling, and the assistant.