vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Eggs and Cheese
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 142. The excerpt below is the record exactly as published.
Stewed Eggs and Cheese. Allow one egg for each person and take half the weight in butter and one-third of the weight in grated cheese. Thor- oughly beat the eggs and then mix well with the cheese and butter, flavoring with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.