Cheese Fingers
From Culinary jottings, 1885
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 124. The excerpt below is the record exactly as published.
Cheese fingers" should be made in these proportions, — a quarter of a pound of puff paste, a pinch of salt, two ounces of grated Parmesan, or other mild cheese, and a very little cayenne, Nepaul pepper, or a few drops of " tabasco
Cook this with the app: pantry check, scaling, and the assistant.