Cheese Savoury
From Salads, sandwiches, and savouries, 1901
Serve immediately after adding cheese to avoid spoilage.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.
Cheese Savoury. — Mix well together over a clear fire a dessertspoonful of mustard, a wineglassful of vinegar (that from walnut pickle is nicest), a dessertspoonful of essence of anchovy, a small j)iece of butter, and black, white, and red pepper to taste. When this is well mixed and hot, stir in 4oz. of finely broken-up cheese
Cook this with the app: pantry check, scaling, and the assistant.