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Cheese, Toasted
From Cassell's dictionary of cookery, 1892
Serves 1
Toasted cheese is best served hot.
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 340. The excerpt below is the record exactly as published.
Cheese, Toasted. — Slice some good, rich cheese. Put it in a cheese-toaster on a hot plate, and when it is melted, stir into it some made mustard and pepper. A httle port or beer is sometimes added, and if the cheese is at all dry a little butter should be also used. Toast should be served with it.
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