Toasted Cheese
From The new practical housekeeping, 1890
Serves 4
For a variation, add eggs and parsley.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 111. The excerpt below is the record exactly as published.
Toasted Cheese, — Rub the bottom of a heated frying-pan with a cut onion, then with butter. Put a half pound dry grated cheese into it, stirring fast to prevent burning. When it is melted put in a tablespoon each melted butter and made mustard, and a pinch cay- 136 CHEESE. 6nne pepper, and lastly a tablespoon bread-crumbs, which have been previously soaked in cream, tnen pressed almost drv. Spread smoking hot on rounds or slices of thin toast from which the crust has been pared, and serve at once. For Toasted Cheese with Eggs take one-half pound good English cheese, three eggs beaten light, three tablespoons bread-crumbs soaked in cream, tablespoon mustard, a little minced parsley, three table- spoons butter, melted, but not hot. Beat the soaked crumbs into the wtchen cheew Knife, eggs, then the butter and seasoning, lastly the cheese. Beat very light, spread smoothly on slices of delicate toast and brown quickly upon the upper graiing of the oven. The cheese knife will be found useful in preparing cheese for toasting, scooping out the inside of a dry cheese, etc. Ramakin^. — Four ounces grated, high-flavored cheese, half Cheshire and half Parmesan if obtainable, or all of one kind, two ounces each butter and bread (without crust), a scant gilj milk, one- third teaspoon each mustard and salt, small pinch cayenne pepper
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