Cheese, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Time to stew: ten or fifteen minutes. Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 339. The excerpt below is the record exactly as published.
two ounces of good double Glo'ster or Cheshire cheese, chopped small, into a saucepan, rvith half an ounce of butter, or more if the cheese is very dry. Add sufficient cream or new milk to cover it, and let it simmer gently, stii-ring it every now and then, imtil the cheese is dissolved. Take it from the fire for a minute or two, and mix in very gradually a well-beaten egg. Serve it on a hot dish, and stick httle three-cornered sippets of toasted bread in it. Serve as hot as possible. Tune to stew, ten or fifteen minutes. Probable cost, if made with milk, 6d. Sufficient for four persons. Cheese, Stewed
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.