appetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Puffs
From The encyclopædia of practical cookery, 1890
Serves 1
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 259. The excerpt below is the record exactly as published.
Cheese Puffs or Ramekins. —(1) Put in a stewpan J pint of water and 2oz. of butter, and when it boils add Jib. of flour ; stir this slowly over the fire for three or four minutes, then mix in Jib. of grated Parmesan Cheese, and break in three eggs
Cook this with the app: pantry check, scaling, and the assistant.