Cheese Pastry
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 62. The excerpt below is the record exactly as published.
Cheese Pastry. Ingredients, Two ounces of Butter. Two ounces of Flour. Two ounces of Parmesan Cheese. One ounce of Cheddar Cheese. Yolk of one Egg. Salt and Cayenne. One dessertspoonful of Water
Cook this with the app: pantry check, scaling, and the assistant.