vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Foudxie of Cheese
From The thorough good cook, 1895
Serves 4
This mixture can also be used for small fondues in paper cases.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 214. The excerpt below is the record exactly as published.
Foudxie of Cheese. Take three ounces of flour, moisten with half a pint of cream and half a pint of milk, and a quarter of a pound of butter ; stir all these ingredients over a brisk fire till they become paste; remove it from the fire, and mix in eight yolks of eggs, a quarter of a pound of grated Parmesan cheese, and a quarter of a pound of fine Gruyere cheese
Cook this with the app: pantry check, scaling, and the assistant.