1 cup heavy or whipping cream
1 cup cheddar cheese, md, shredded
1/2 tsp nutmeg
1/4 tsp white pepper
4 each eggs, lg, well beaten
12 each bread slices, white
Directions
In the top of a double boiler, combine the cream, cheddar, white
pepper, and nutmeg. Stir over hot water until the cheese melts and
the mixture is well blended. Remove from the heat and cool to
lukewarm. Generously butter a large baking sheet and set aside. Cut
the bread slices diagonally and dip each triangle into the cheddar
mixture. Place 1/2-inch apart on the baking sheet and bake until
browned and bubbly, about
15 minutes. Serve hot.
Servings: 6 servings
Baked Cheddar Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Cheese
The History of Recipes
We are able to trace the history of `recipes` back into antiquity, certainly as far back as the Egyptians, and possibly even further. Interesting though that is, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times made use of a good variety of herbs, including a few that will be familiar to modern cooks like basil, mint and dill. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab cooking, such as parsley and basil. The introduction of these new culinary ideas prompted a surge in publications on food, the majority of which still exist in private collections. By the advent of the 20th century, cooking books were in high demand, due to more people being able to read, more spare time and having more money. |
We hope you enjoy this Baked Cheddar Toast recipe.
