Cheese Pastry
From The handy dictionary of cookery, 1890
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 handy dictionary of cookery (1890) by Mary A. Everard, page 29. The excerpt below is the record exactly as published.
Cheese Pastry. Cover a flat baking tin with puff pastry, and spread it all over with cheese mixture prepared as follows : — Put into a basin one ounce of butter, a very little salt, cayenne pepper, two ounces of grated cheese and the yolks of two eggs. Work these well together with a wooden spoon until perfectly smooth; then mix in very lightly the white of one egg
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