Chilely a la Roseleaf Club

Ingredients

• Grate or chop four ounces of New York dairy cheese
• one-half ounce of butter
• one teaspoonful of made mustard
• two tablespoonfuls of thick cream
• a dash of Tabasco sauce
• a little cayenne pepper
• Scald and skin three tomatoes
• add one white onion
• and one bell pepper (seeds removed) chopped fine

Method

1. 1

   Mix cheese, butter, mustard, cream, Tabasco, and cayenne in a chafing-dish over hot water until melted.

2. 2

   In another saucepan, cook tomatoes, onion, and bell pepper for ten minutes.

3. 3

   Combine with cheese mixture, stir, and serve with beer.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 20. The excerpt below is the record exactly as published.

CHILELY A LA ROSELEAF CLUB — Grate or chop four ounces of New York dairy cheese ; rub to a paste with one-half ounce of butter, one teaspoonful of made mustard, two tablespoonfuls of thick cream, a dash of Tabasco sauce and a little cayenne pepper. Stir in a chafing-dish over hot water until nearly melted, and then stir in quickly the following sauce which has been made in another saucepan : Scald and skin three tomatoes, cut in small pieces, add one white onion and one bell pepper (seeds removed) chopped fine

Cook this with the app: pantry check, scaling, and the assistant.