Cheese Soup

Ingredients

• one and a half cups flour
• one pint rich cream
• four tablespoons butter
• four tablespoons grated Parmesan cheese
• a speck of cayenne
• two eggs

Method

1. 1

   Mix flour with cream, butter, and cheese in a basin over hot water until smooth.

2. 2

   Break in eggs and mix quickly.

3. 3

   Cook for two more minutes, cool, roll into balls, and drop into boiling water for five minutes.

4. 4

   Serve in soup-stock.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 107. The excerpt below is the record exactly as published.

g tablespoons grated Parmesan cheese, and last the well- beaten white. Drop a tablespoon at a time into hot clarified fat or lard. As the fritters brown and rise to top, turn and brown x the other side; place piece of kitchen paper (any clean, coarse brown paper) in a baking pan in open oven and put the browned fritters- upon it for a moment that the paper may absorb the fat, then serve upon a hot plate covered with a hot napkin and garnished with sprigs of parsley. Cheese Omelet. — Beat up eggs as for ordinary omelet (see Eggs) and add to them the cheese cut in small pieces, a tablespoon to three eggs. The cheese may be stirred in quickly just before fry- ing, or strewn over the omelet in the pan. A seasoning of salt and pepper should be added after puttmg in pan. Parmesan cheese should be grated and beaten in with the eggs, adding a little more just before folding the omelet, and serving with the grated cheese sprinkled on top. Serve as hot as possible and it will be delicious. Cheese Pudding, — One-half pound dry cheese, grated fine, one cup dry bread-crumbs, four well-beaten eggs, one cup minced meat — one-third ham, two-thirds fowl — one cup milk and one of good gravy — veal or fowl — one teaspoon butter, and a pinch of soda in the milk ; season with pepper and a very little salt. Stir the milk into the beaten eggs, tnen the bread-crumbs, seasoning, and meat ; lastly the cheese. Beat up well, but not too long, else the milk may curdle in spite of the soda. Butter a mold, pour in the pudding, cover, and boil three-quarters of an hour steadily. Turn out upon a hot dish and pour the gravy over it. Or, grate three ounces cheese and five of bread ; and having warmed one ounce butter in a quar- ter pint new milk, mix it with the above, add two well-beaten eggs and a little salt. Bake half an hour. Cheese Puffs. — Three ounces cream curd, one quart rich milk curdled with rennet, one gill milk, one tablespoon butter, one cup flour, two ounces grated cheese, three eggs. Have the curd scalded and drained dry, as in making cheese or smearkase. Boil the milk with the butter in it, drop in the flour all at once and stir the past^ over the fire a few minutes ; take off fire and put in the curd and the grated cheese, and pound the mixture smooth • then add the eggs one at a time and beat them in. Drop spoonfuls of this mixture into patty-pans, lined thinly with pie paste, and bake in a slack oven ; or else roll mixture very thin, cut in triangular shapes, put a spoonful of the mixture in the middle and pinch up the sides like a three-cornered hat, and bake on a biscuit pan. They vpXL open out in baking. Good to eat with apple-sauce. Cheese Helish.—Vlace small piece butter in frying-pan with one-fourth pound thinly sliced fresh cheese and pour over it a cup 132 CHEESE. sweet milk, quarter teaspoon dry mustard, pinch salt and pepper, Btirring all ^he time, then add gradually three iSnely rolled crackers and serve at once in a warm dish. Cheese Sandwiches. — Rub yolks of three hard boiled eggs to a smooth paste with one tablespoon melted butter, season with pepper and salt, and work in one-fourth pound good English cheese, grated, 'or any cheese may be used. Spread the mixture on very thin slices of bread, and fold. Or place slices of good rich cheese half an inch thick between slices of orown-bread and butter, set them on a plate in oven until well toasted and serve on napkin quickly while very hot. Cheese SonMe. — Two tablespoons butter, one heaping table- spoon flour, half cup milk, cup grated cheese, three eggs, half tea- spoon salt, speck of cayenne. Put the butter in the saucepan and when hot add the flour and stir until smooth but not browned, add the milk and seasoning and cook two minutes, then add the well beaten yolks of eggs and the cheese; set away to cool; when cold add the stiffly frothed whites, turn into a buttered souffle pan or baking dish and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold a quart. Cheese Soup. — Mix one and a half cups flour with one pint rich cream, four tablespoons each butter and grated Parmesan cheese with a speck of cayenne ; place the basin m another of hot water and stir until the mixture becomes a smooth, firm paste ; break into it two eggs

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