Egg and Cheese Cream
From Lessons in cooking through preparation of meals, 1912
Serves 1
It is nice to make this cream in a chafing dish at the table.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 228. The excerpt below is the record exactly as published.
EGG AND CHEESE CREAM ON TOAST COFFEE Egg and Cheese Cream Melt 2 T butter, add 4 T grated cheese and 2 t minced parsley. When the cheese is melted add 4 eggs well beaten, >4 t salt, }i t paprika, dash of nutmeg and >^ t mustard
Cook this with the app: pantry check, scaling, and the assistant.