Fondue an Parmesan

Ingredients

• 6 small paper boxes
• Ys cup cream
• 1% ounce cornstarch
• Ys ounce butter
• a little salt
• a little nutmeg
• the yolks of 3 eggs
• the beaten whites of 2
• iVt ounce grated Parmesan cheese

Method

1. 1

   Brush the inside of 6 small paper boxes with butter, set aside to dry till the following mixture is made: Place a saucepan, with 0.5 cup cream, 1.5 ounces cornstarch, 0.5 ounce butter, a little salt and nutmeg, over the fire, stir this until it boils; remove; when cold, add the yolks of 3 eggs, the beaten whites of 2; then add 1.5 ounces grated Parmesan cheese, and fill the boxes three quarters full with the mixture.

2. 2

   Set them on a tin pan, not too close together, and bake in a medium-hot oven 15 to 20 minutes.

3. 3

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 354. The excerpt below is the record exactly as published.

Fondne an Parmesan. — Brush the inside of 6 small paper boxes with butter, set aside to dry till the following mixture is made : Place a saucepan, with Ys cup cream, 1% ounce cornstarch, Ys ounce butter, a little salt and nutmeg, over the fire, stir this until it boils ; remove ; when cold, add the yolks of 3 eggs, the beaten whites of 2 ; CHEESE DISHES. 581 then add iVt ounce grated Parmesan cheese

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