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Parmesan Cheese Biscuits
From Practical West African cookery, 1910
Serve immediately for best texture.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 72. The excerpt below is the record exactly as published.
Parmesan Cheese Biscuits. (I). Butter two Parmesan cheese biscuits and put them into the oven. When the butter has soaked in, take them out and spread them with a little bottled Parmesan cheese and sprinkle a little red pepper on top
Cook this with the app: pantry check, scaling, and the assistant.