Stewed Cheese
From Buckmaster's cookery, 1887
Do not let it burn; add butter if the cheese is not rich.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 63. The excerpt below is the record exactly as published.
STEWED CHEESE. Ingredients. \ lb. of Cheese. 2 Eggs. Ale or Chablis. Cayenne
Cook this with the app: pantry check, scaling, and the assistant.