Dinner
Baked cheese
Baked cheese, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve three ounces of butter in a gill of hot water.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Dissolve three ounces of butter in a gill of hot water.
- Melt three ounces each of American and Gruyère cheese.
- Stir all together until creamy, then add enough sifted flour to make a stiff paste and the beaten yolks of two eggs.
- Mold with two buttered tablespoons, slip on greased paper, and when all are molded set in a moderate oven.
- When slightly brown brush them over with the whites of the eggs beaten stiff.
- Return to the oven for one minute.
- Take up on a hot dish, dust with pepper and fill the center with grated cheese.
Historical transcription
Source method
- 1
Dissolve three ounces of butter in a gill of hot water. Melt three ounces each of American and Gruyère cheese. Stir all together until creamy, then add enough sifted flour to make a stiff paste and the beaten yolks of two eggs. Mix the whole thoroughly. Mold with two buttered tablespoons, slip on greased paper, and when all are molded set in a moderate oven. When slightly brown brush them over with the whites of the eggs beaten stiff. Return to the oven for one minute. Take up on a hot dish, dust with pepper and fill the center with grated cheese.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.