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Cheese Biscuit
From Soyer's standard cookery, 1912
Serves 2
This biscuit will keep for months in a dry place, and with it any kind of savory can be served.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 216. The excerpt below is the record exactly as published.
Cheese Biscuit. Take four ounces of flour, three ounces of butter, one yolk of egg, three tablespoonfuls of cream, one ounce of grated Parmesan cheese, three tablespoonfuls of water, and a pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.