Roast Cheese
From The white ribbon cook book, 1894
Serves 1
Serve immediately.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 125. The excerpt below is the record exactly as published.
Roast Cheese — Three oz. Cheshire cheese^ yolks of 3 eggs, 4 oz. grated bread-crumbs, 3 oz. butter, a dessertspoonful of mustard, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.