American
Cheese Biscuit
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 35. The excerpt below is the record exactly as published.
Cheese Biscuit. Lettuce Salad. 135 WHAT TO EAT — HOW TO SEBTE IT Scramhled Eggs with Asparagus. — Six eggs, one tablespoonful butter, two tablespoonfuls milk, salt and pepper to taste, green tips of a bunch of asparagus boiled tender. Put the butter and the milk into a frying-pan, break the eggs into this, and stir until they begin to thicken ; put in the asparagus tops, season, and remove to a hot dish. Cheese Biscuit. — One cup grated cheese, one cup flour, one egg, pinch of salt, dash of Cayenne
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