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Stewed Cheese

Name: Stewed Cheese
Yield: 1 servings
Ingredients: 1 tablespoonful of butter; 4 tablespoonfuls of cream; 2 tablespoonfuls of grated Parmesan or other Cheese; one well-beaten egg; a pinch of cayenne

From The encyclopædia of practical cookery, 1890

Serves 1

Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 267. The excerpt below is the record exactly as published.

Stewed Cheese. — (1) Put 1 table-spoonful of butter into a Cheese-stewer fitted with a hot-water bath (see Fig. 433), dissolve it, mix in 4 table-spoonfuls of cream, stir well, add 2 table-spoonfuls of grated Parmesan or other Cheese, and one well-beaten egg. Season with a pinch of cayenne

Cook this with the app: pantry check, scaling, and the assistant.