Cheese with Spanish Pepper (Fromage aux Piments)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 403. The excerpt below is the record exactly as published.
Cheese with Spanish Pepper ( Fromage aux Piments ) Quarter pound cream cheese; stir with one tablespoon butter to a cream. Cut bread very thin, spread with the cheese and roll. Decorate with three bands of Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.