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Creamed Cheese

Name: Creamed Cheese
Yield: 2 servings
Ingredients: half a pound of Cheese; half the quantity of butter; the yolks of four eggs; 1 teacupful of milk; a little cayenne; salt

From The encyclopædia of practical cookery, 1890

Serves 2

Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 265. The excerpt below is the record exactly as published.

Creamed Cheese. — Grate fib. of Cheese into a saucepan, and add half the quantity of butter, the yolks of four eggs, a little cayenne and salt, and 1 teacupful of milk

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