Limpens Cheese
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take a roll and, cutting it in slices, remove the crusts so that a round of crumbs remain.
- Butter each slice, and cover it well with grated cheese, building up the slices one on the top of the other.
- Boil a cupful of milk, with pepper, salt, and a little nutmeg;
- when boiled, pour it over the bread till it is well soaked.
- Put them in the oven, for quarter of an hour, according to the heat of the oven and the quantity you have.
- You must pour its juice over it every now and then, and when the top is turning into a crust, serve it.
- [Mme.
- Limpens.]