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Cheese Paste

Name: Cheese Paste
Yield: 1 servings
Ingredients: 2oz. of finely-grated Cheese; 2oz. of flour; 2oz. of warmed butter; a small quantity of cayenne pepper; a little water

From The encyclopædia of practical cookery, 1890

Serves 1

Serve while hot.

Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 256. The excerpt below is the record exactly as published.

2oz. of finely-grated Cheese, 2oz. of flour, 2oz. of warmed butter, and a small quantity of cayenne pepper. Work the whole into a smooth paste, adding a little water

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