Ingredients: 3 oz butter, salt, pepper, mustard, 8 oz cheddar cheese, 5 Tbls cream, 1 small onion, 8 oz tin sweet corn.
Method: Cream butter, salt, pepper and mustard. Gradually add cheese and cream. Beat until fluffy, then add other ingredients.
Source: contributed by E. Simpfendorfer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.
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