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Chester Cakes
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 103. The excerpt below is the record exactly as published.
CHESTER CAKES. 251 bit ought to swell to twice its original size, allowance must be made in the number put on the dish. Ramequin a la Genevoise. Cut slices of bread \ inch thick, and of sizes to cover the bottom of the shallow fireproof dish. Let the bread absorb as much milk as it can without breaking. Coat the dish with butter and lay on it the bread. Grate enough Gruyere (or other cheese) to cover the bread ; let the grated cheese dissolve in cream, or milk and butter, on the fire. When it is thoroughly smooth pour it over the bread, place the dish in the oven, and let it remain for half an hour, or till the cheese and cream are brown and cling to the dish. Chester Cakes. i. lb. flour; i lb. butter ; \ lb. Parmesan cheese, grated ; A little cayenne pepper ; ■ A pinch of salt
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Cook this with the app: pantry check, scaling, and the assistant.