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American cookbook, 1886
Page 94
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Boiled Cheese. Six ounces of good Dunlop cheese; nearly one ounce of fresh butter. Cut the cheese in thin little bits; put all into a small pan. Let it on a slow fire. Keep stirring it till it boils & is smooth. Take off the pan. Break two eggs into it - stir quickly. Put all into a dish & brown it in a tin oven before the fire.
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Boiled Cheese. Six ounces of good Dunlop cheese; nearly one ounce of fresh butter. Cut the cheese in thin little bits; put all into a small pan. Let it on a slow fire. Keep stirring it till it boils & is smooth. Take off the pan. Break two eggs into it - stir quickly. Put all into a dish & brown it in a tin oven before the fire.
Szathmary Culinary Manuscripts and Cookbooks
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