Parmesan Fondue
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 10d. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1085. The excerpt below is the record exactly as published.
Parmesan Fondue. — Mix an ounce of flour to a smooth paste with a little cold water, and stir into it half a pint of boiling milk. Season the mixture with a little pepper and salt, and haK a tea-spoonful of made mustard, and add one ounce of fresh butter and three ounces of grated Parmesan; then put it aside to cool. Have ready a well-oiled mould, sufficiently large to allow for rising. Beat the yollcs of three egg
Cook this with the app: pantry check, scaling, and the assistant.