Cheese Sandwiches
From The profession of cookery, from a French point of view, 1894
Good for luncheon or supper.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.
Cheese Sandwiches. Cut some thin slices of bread and butter, brown or white ; cut off all crust. Spread grated cheese plentifully between, and pepper them well. Cut into small squares, and garnish with fresh watercress or parsley
Cook this with the app: pantry check, scaling, and the assistant.