vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Toasted Fromage Rolls
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 54. The excerpt below is the record exactly as published.
TOASTED FROMAGE ROLLS Cut fresh bread in as thin slices as possible, using a very sharp knife, and remove crusts. Work butter until creamy, add an equal measure of grated cheese, and work until thoroughly blended. Season with salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.