Name: Third Course
Ingredients: three sorts of cheeses

Third Course

Ingredients

three sorts of cheeses

Directions

Two or three sorts of cheeses (plain), a small fondu, relishes, &c.
Ice, Brandy Peaches. removed by Apples. Preserved Citron.
+----------+ | | | Plateau. | | | +----------+
Large Cake Oranges. like a hedgehog, Dry Preserves. stuck with Almonds.

By Charlotte Campbell Bury. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.