Toasted Cheese
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 54. The excerpt below is the record exactly as published.
TOASTED CHEESE IN CASES r I lAKE a quarter of a pound of best red American cheese — or best Cheshire — cut up very fine. Place on fire in a stewpan with about one gill of thick cream. Let this melt to a thick creamy substance. Take off* the fire and stir in the yolks of two eggs. Pour into silver cases and pass^ salamander over to give a nice light brown colour on top. % BOILED CHEESE TWO ounces of butter, two eggs, four ounces of good English cheese — this is to be cut in thin slices. Put the cheese in a small pan with one table- spoonful of cream and two ounces of butter. Let it boil over a slow fire, stirring one way all the time, till it boils and is quite smooth. Take the pan off* the fire and break the eggs into it, stir up briskly, put it into a dish, and let it brown before the fire or in the oven, till it is about the consistency of custard pudding. WELSH RABBIT MIX four ounces of double Gloucester cheese or red American with one gill of cream, a spot or two of mixed mustard, and a little cayenne. When 176 SAVOURIES mixed over the fire it will become smooth and creamy. Then add two yolks of eggs. Pour this over buttered toast and let it get very hot. Pass the salamander over it and serve in a hot dish. TOASTED CHEESE SLICE the cheese very thin (the newer the better), lay it in a dish, put some butter on top and about two good tablespoonsful of cream
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