Cream Cheese Savoury

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

4oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a tin of unsweetened condensed milk (or use cream)
three tablespoonfuls of grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a good squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
sufficient freshly made bread-crumbs to get it stiff enough to roll ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hot fat
dry toast
seasoned watercress ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (5)

Cream 4oz. of butter and mix it with three well-beaten eggs.
When it is all like cream add a quarter of a tin of unsweetened condensed milk (or use cream), three tablespoonfuls of grated cheese, cayenne, and a good squeeze of lemon juice.
Add sufficient freshly made bread-crumbs to get it stiff enough to roll.
Drop these little balls into hot fat and fry a golden brown.
Serve with dry toast and seasoned watercress.

Original Text · last edited 4 days ago

Cream Cheese Savoury.—Cream 4oz. of butter
and mix it with three well-beaten eggs, and when
it is all like cream add a quarter of a tin of
unsweetened condensed milk (or use cream), three
tablespoonfuls of grated cheese, cayenne, and a
good squeeze of lemon juice; then add sufficient
freshly made bread-crumbs to get it stiff enough
to roll, drop these little balls into hot fat and fry
a golden brown. Serve with dry toast and seasoned
watercress.

Notes

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