Maize and Cheese Savoury
From The victory cookery book, 1918
This is an excellent dish, very easy to make and highly nutritious.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 33. The excerpt below is the record exactly as published.
Maize and Cheese Savoury Materials.—A layer of polenta (see p. 121), rarebit mixture (see previous recipe), some stiff frying batter (see p. 234)
Cook this with the app: pantry check, scaling, and the assistant.