Stewed Cheese
From The complete Indian housekeeper & cook, 1898
Some people prefer white wine instead of stock.
Presented as published in 1898. 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
Nutrition per serving
57Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (7 nutrients)
Calories57 kcal
Protein2.8 g
Carbohydrates0.2 g
Total Fat4.9 g
Vitamin E1 mg
Riboflavin (B2)0.1 mg
Water8.9 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 195. The excerpt below is the record exactly as published.
Stewed Cheese. — Take 1 unit pounded cheese, 1 of cream, 1 of thin stock, and 1 of yolk of egg. Mix the whole intimately, and lay on a plate over a pan of boiling water. Stir till the cheese melts, then spread on toast ; push into the oven for a minute, and serve. Some people like 1 unit of white wine instead of stock
Cook this with the app: pantry check, scaling, and the assistant.