Cream of Cheese

Ingredients

• two cups of milk
• two cups of white stock
• one onion
• one tablespoon of butter
• one tablespoon of flour
• a full half cup of grated cheese
• an egg beaten light

Method

1. 1

   Bring milk, stock, and onion to a boil.

2. 2

   Remove onion, thicken with butter and flour.

3. 3

   Add salt, pepper, cheese, and beaten egg.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 56. The excerpt below is the record exactly as published.

ream of Oheese Bring to a boiling-point two cups of milk, two cups of white stock, and one onion. Take out the onion and thicken the liquid with one tablespoon of butter and flour rubbed together till smooth. Add salt and pepper to tasto, stir in a full half cup of grated cheese, add an egg beaten light, and serve at once. A small pinch of soda in the milk before the cheese is added may prevent any separation. SOUP 8 97 Oream of Oom Add a quart and a half of water to each quart of com, cut fresh from the cob, or if that cannot be had, to each quart of canned corn. Boil iintil the kernels are tender and then add two ounces of butter which has been beaten into one tablespoon of floar

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