vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Pastry (Hot or Cold)
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 213. The excerpt below is the record exactly as published.
Cheese Pastry (Hot or Cold). Two ounces of Parmesan cheese, a saltspoonful of coralline pepper, half a pound of flour, two ounces of butter, the yolk of one egg, beaten up with sufficient water to mix
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