Cheese Creams
From Salads, sandwiches, and savouries, 1901
Can be garnished with tomatoes and aspic.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.
Cheese Creams. — Season half a pint of stiffly whipped cream with coralline pepper and salt, then mix with it l^oz. of grated Qruyere, and loz. of grated Parmesan cheese, a teaspoonful of made mustard, and a gill of whipped aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.