vegetariangluten-freenut-free
Cheese Soup
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
- One quart of milk
- 4 oz. grated cheese
- 2 teaspoonfuh of Brown and Poison's cornflour
- 2 oz. butter
- Pepper and salt to taste
Method
Boil 1 pint and a-half of the milk.
Mix the cornflour smoothly with the remaining half pint cold, add to the boiling milk, and boil five minutes.
Take off the fire, stir in the cheese, salt and pepper, and serve.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 10. The excerpt below is the record exactly as published.
Cheese Soup. One quart of milk, 4 oz. grated cheese, 2 teaspoonfuh of Brown and Poison's cornflour, 2 oz. butter. Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.