Cheese Biscuit

Name: Cheese Biscuit
Ingredients: 4 oz. of flour; 3 oz. of butter; 1 yolk of egg; 3 tablespoonfuls of cream; 1 oz. of grated Parmesan cheese; 3 tablespoonfuls of water; a pinch of cayenne pepper

From Paper-bag cookery, 1911

This biscuit will keep for months in a dry place.

Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 23. The excerpt below is the record exactly as published.

Cheese Biscuit. — Take 4 oz. of flour, 3 oz. of butter, 1 yolk of egg, 3 tablespoonfuls of cream, 1 oz. of grated Parmesan cheese, 3 tablespoonfuls of water, and a pinch of cay- enne pepp

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