Cheese Sauce (made with rice water)
From A text-book of cooking, 1915
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 21. The excerpt below is the record exactly as published.
2 tablespoonfuls butter Evaporate the rice water to one pint. Add the tomatoes and onion and cook for 15 minutes. Remove the onion from the mixture. Add the remainder of the ingredients and stir until the cheese and butter are melted. Serve hot over cooked rice. CHEESE SAUCE (made with rice water) Omit the tomatoes and onion from the above recipe ; in- crease the quantity of cheese. Evaporate the rice water to one pint. Add 1 cupful of grated cheese
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