Cheese Puffs

Ingredients

• 3 of a cup of water
• 1}^ oz. of butter
• a pinch of salt
• a pinch of pepper
• >^ of a lb. of flour
• 3 eggs
• 3^^ oz. of grated cheese
• % teaspoon of English mustard

Method

1. 1

   Bring water, butter, salt, and pepper to a boil.

2. 2

   Add flour and stir to a smooth paste.

3. 3

   Stir in eggs one at a time, then add cheese and mustard.

4. 4

   Drop by spoonfuls onto a baking tin, top with Gruyere cheese, and bake for 15-20 minutes.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 20. The excerpt below is the record exactly as published.

CHEESE PUFFS !!6ring to a boil ^3 of a cup of water, i}^ oz. of butter, a pinch of salt, a pinch of pepper, then add >^ of a lb. of flour and stir to a smooth paste, then stir in, one at a time, 3 eggs, 3^^ oz. of grated 62 Allied CooKery cheese (Parmesan preferred). Add % teaspoon of English mustard; when all is well mixed, drop by tablespoonfuls on a baking tin and place on top of each a slice of Gruyere cheese. Put in a moderate oven increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot. MOSKVA CHEESECAKES line tartlet moulds with short paste. Take 2 tablespoons of thick white sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring to a boil and remove from the fire, add i white of ^gg beaten stiff. Fill the tartlet moulds with this mixture, put in a hot oven for 10 minutes, serve immediately. CHEESE FRITTERS !l6oil yi pint of water, i oz. of butter, pinch of salt, pepper. Remove from fire and add 3 oz. flour. Stir until a smooth paste is made, then add 3 oz. of grated cheese

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